Summary

Ingredients

• 250 g spahetti
• 300 g asparaus, fresher, reener
• 1 small red pepper (s)
• 1 tablespoon clarified butter
• 100 ml white wine, dry
• 150 ml cream, alternatively 100 cream and 50 milk
• 3 tablespoon parmesan
• 1 teaspoon, sprinkled thyme, dried
• some sugar
• salt
• Pepper, freshly ground white

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Instructions

1. Wash and clean the asparagus and paprika and cut into bite-sized pieces. Grate cheese, put on pasta water, heat clarified butter in a deep pan. Put the pasta in the boiling water, fry the asparagus pieces without the asparagus heads for about 3 minutes, add a little salt and sprinkle with a little sugar. Add the asparagus heads and the peppers, fry for another 3 minutes. Pour the grated cheese over the fried vegetables. Add thyme and a little pepper. Deglaze with the wine and let it evaporate a little. Reduce the heat to minimal and add the cream. Season to taste and add the cooked spaghetti to the sauce while dripping wet. Mix carefully and serve immediately on preheated plates.
2. If you like it a little more generous and don`t want to eat vegetarian, you can put a small, fried piece of salmon fillet on top.