Summary

Ingredients

For the dough: (pasta dough)

• 500g flour
• 1 egg (s)
• 7 egg yolks
• 0.5 teaspoon ½ salt
• 1 tablespoon oil
• Water, as needed

For the vegetables: (asparagus)

• 500 g asparaus, thinner reen or mixed white and reen
• 3 tablespoon olive oil, finest
• Salt and pepper, fresh from the mill

For the sauce:

• 250 g cream
• 0.5 teaspoon ½ salt
• Pepper, fresh from the mill
• 1 small chilli pepper (s)
• 1 lemon (s), add the juice
• 4 cherry tomato (s)
• 4 slices lemon (s), thin
• Salt and pepper, fresh from the mill
• Lemon (s), thin strips an untreated one

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Instructions

1. Sift the flour onto a work surface and make a well in the middle. Add the eggs, salt and oil. First mix the ingredients in the hollow with a fork. Then stir in a little flour from the inner edge. In circular motions, add more and more flour from the edge until a thick dough is formed in the middle. Spread the edge of the flour over the dough from the outside in with both hands. Work carefully so that nothing runs away. Press the flour under the dough and then work in completely with both hands. If the dough is too dry, work in a little water.
2. Wrap the finished pasta dough in cling film and let it rest in the refrigerator for 1 hour.
3. Process the pasta dough into papardelle. To do this, roll out the dough to the desired thickness with the pasta machine or rolling pin and cut into 1.5 cm wide strips with an attachment or a knife.
4. Clean the asparagus, cut off the ends and cut the stalks in half, it should be approx. 8 cm long pieces.
5. For the sauce, reduce the cream by half in a saucepan, season with salt and pepper. Take off the stove. Finely crush the chilli pepper and stir in the lemon juice.
6. In the meantime, cook the pasta until al dente and place in a sieve.
7. Heat the olive oil in a pan and steam the asparagus in it for about 5 minutes, season with salt and pepper. Mix in the pasta loosely. Wash the cherry tomatoes and cut them in half crosswise. Melt the butter in a small pan, stir the lemon slices and the halved tomatoes briefly on both sides. Sprinkle with salt and pepper.
8. Arrange the pasta with the sauce on plates, garnish with 2 tomato halves, 1 lemon wedge and the lemon peel cut into thin strips. If you like it, you can sprinkle the dish with grated parmesan.