Cook the tagliatelle in salted water as described on the package until al dente. Wash the asparagus. Peel the lower third of the asparagus. Cut off the asparagus heads and set aside. Cut the asparagus stalks into 1/2 cm pieces. Crumble the walnuts.
Heat the oil in a pan, add the asparagus pieces and sauté. Add the walnuts and continue frying, covered, for about 4 - 5 minutes. Add the cheese and the soy cuisine or cream and turn down the temperature. Let the sauce simmer until the cheese has melted and the sauce is nice and homogeneous. Taste the sauce with salt and pepper. Add the tagliatelle and mix well with the sauce. Leave on the stove for another 2 minutes, stirring regularly.
Tip: I generally replace cream with soy cuisine, as this has almost half the calories.
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