Summary

Ingredients

• 300 g pasta, short
• 400 g asparaus, reen or white, peeled
• 200 ml cream
• 400 ml broth, asparagus broth or vegetable broth
• 1 shot white wine
• 2 tablespoon parsley, finely chopped
• Salt and pepper, freshly ground
• Parmesan, freshly grated

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Instructions

1. Put the pasta, the asparagus cut into 1 cm long pieces, cream, stock and 1 tablespoon parsley in a saucepan. Season with salt and pepper and bring to the boil briefly. Let simmer at the lowest possible temperature and stir again and again. Make sure that there is always some liquid in the pot, possibly add a little more stock. Shortly before the end of the cooking time, season again and refine with a dash of white wine if you like. Scatter the rest of the parsley on top before serving and serve the parmesan separately. It`s better to use a little less liquid at the beginning, the sauce should be creamy. The cooking time varies depending on the pasta. A colorful salad and a delicious white wine go well with it.