Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 300 g ribbon noodles
• Salt water
• 100 g butter
• 100 ml cream or cream substitute
• Oil (preferably walnut oil)
• some lemon juice
• 0.5 teaspoon ½ sugar
• salt and pepper
• 4 wild garlic leaves, possibly

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Instructions

1. Peel the white asparagus and cut off the ends as thick as a finger, but only cut off the lower ends of the green asparagus. Halve both types of asparagus lengthways and cut into fine pieces.
2. Then cook the pasta in salted water until al dente.
3. Let the butter get hot in a pan and then add the sugar. Let the whole thing caramelize lightly. Then add a dash of walnut oil.
4. Add the asparagus and fry for about 10 minutes over medium heat. Meanwhile, stir every now and then, and season with salt and pepper. The asparagus should definitely still have a bite to it, and it can also be a little browned. This does not affect the taste.
5. Then pour in the cream and bring to the boil until the cream thickens and is visibly creamy. Then season the whole thing with lemon juice, depending on your taste. Finally, drain the pasta and add to the pan and mix with the asparagus.