Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 glass asparagus, 75 g drained weight
- 75 g spahetti
- 150 ml broth (asparagus broth) from the glass
- 100 ml cream
- 100 ml white wine
- 1 splash lime juice
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Drain the asparagus. Save four sticks for decoration, cut the rest into small pieces.
- Mix the asparagus stock, cream, white wine and lime juice.
- Put the butter in a saucepan and let it melt over medium heat. Add the flour and mix both ingredients with a whisk to a smooth mass. Let the mixture simmer gently, stirring, until it bubbles up and begins to thicken. Add the liquid mixture to the roux and reheat. Let simmer for 5 minutes. Season to taste with salt and pepper.
- In the meantime, cook the spaghetti firm to the bite in plenty of salted water and heat the asparagus.
- Serve the spaghetti with the asparagus pieces and decorate with the asparagus stalks. Pour the sauce over it and serve.
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