Summary

Ingredients

• 500 g spahetti
• 0.5 kg ½ asparagus, green
• 2 shallot (s)
• 2 tablespoon butter
• 200 ml vegetable stock
• 200 g herbal cream cheese
• 1 tablespoon horseradish
• salt
• pepper
• 1 box cress

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Instructions

1. Cook the spaghetti in salted water as usual.
2. In the meantime, wash the asparagus and cut into bite-sized pieces. Cut the shallots into small cubes. Let the butter flow in a saucepan and sauté the shallots in it. Then add the asparagus and sauté briefly. Deglaze with the vegetable stock and add the cream cheese and horseradish. Season to taste with salt and pepper. Just before serving, stir the cress into the sauce.