Summary

Ingredients

• 2 kg asparagus, green
• 2 large onions
• 1 ½ kg pork fillet (s)
• 3 tablespoon oil
• 1 teaspoon salt and pepper, more colorful, more crushed
• 800 g ribbon noodles, wide
• 1 tablespoon flour, lightly heaped
• 0.25 liter ¼ white wine, dry
• 250 g mascarpone

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Instructions

1. Wash the asparagus, cut off the woody ends generously. Cut the asparagus into pieces. Cover with a damp tea towel.
2. Peel the onions and finely dice them. Pat the fillet dry and cut into thin slices.
3. Heat oil in a large pan. Fry the meat in portions over high heat for about 1 minute on each side. The meat should be nice and brown. Season with salt and the colored pepper, keep warm.
4. In the meantime, cover and cook the asparagus in 400 ml boiling salted water with a pinch of sugar for 6-8 minutes until al dente.
5. Cook the pasta in boiling salted water according to the instructions on the packet.
6. Drain the asparagus, collecting the cooking water.
7. Fry the onions in the frying fat. Dust with flour and sauté briefly. Pour in the wine and asparagus water, bring to the boil and simmer for about 5 minutes. Stir in the mascarpone and season with salt and pepper.
8. Briefly heat the fillet and asparagus in the sauce. Drain the pasta. Serve everything.