Summary

Ingredients

• 500 g asparaus
• 10 g butter
• 1 pinch (s) sugar
• 50 g wild arlic
• 200 g cream cheese
• 100 g cream
• 200 g tomato (s)
• 2 glasses white wine, dry
• 150 ml vegetable stock
• 500 g ribbon noodles
• salt and pepper

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Instructions

1. Peel the asparagus and cut across into 0.5 cm thick slices. Lightly toast with butter in a pan and sprinkle with sugar. The asparagus should still be slightly crunchy. Take out of the pan.
2. Pour the stock and white wine into the hot pan and reduce to about half over high heat. Add the cream and cream cheese and stir, if necessary stretch with a little water, so that it results in a creamy sauce.
3. In the meantime, scald the tomatoes with hot water, peel, core and cut into cubes. Wash the wild garlic and cut into fine strips. Add tomatoes, asparagus and wild garlic to the sauce and season with salt and pepper if necessary.
4. Meanwhile, cook the tagliatelle al dente.
5. Mix the pasta with the sauce and serve immediately.