Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 300 g ribbon pasta (e.. taliatelle)
• 100 g butter
• 100 ml sweet cream
• 4 wild garlic leaves
• Walnut oil
• Lemon juice
• 0.5 teaspoon ½ sugar
• salt and pepper

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Instructions

1. Peel the white asparagus and cut off the bottom ends, cut off only the bottom ends of the green asparagus. Halve the two types of asparagus lengthways and cut into pieces approx. 3 cm long. Chop the wild garlic into fine strips.
2. Cook the pasta al dente according to the instructions on the packet.
3. In the meantime, let the butter get hot in a pan, then add the sugar and let it caramelize briefly. Then add a dash of walnut oil. Add the asparagus and cook over a medium heat for about 10 minutes. In the meantime, stir every now and then, and season with salt and pepper. The asparagus should still have bite and can be a little browned. Add the cream and bring to the boil until the cream thickens a little and becomes creamy. Season to taste with lemon juice. Put the freshly cooked pasta in the pan and mix with the asparagus.
4. Just before serving, fold in the strips of wild garlic.