Summary

Ingredients

• 300 g spahetti
• 200 g wild arlic
• 12 stalks asparagus, white
• 150 ml cream
• 150 g cream cheese
• 1 medium onion (s)
• 2 tablespoon sunflower oil
• 50 g butter
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ sugar

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Instructions

1. Peel the asparagus. Cut off the ends approx. 2 cm, then cut diagonally into approx. 2 cm pieces. Prepare the spaghetti according to the instructions on the packet. Cut the onion into cubes.
2. Heat the oil and butter in a pan, then add the asparagus and shortly afterwards the onion and fry on a medium heat. After about 3 minutes, season with salt and sugar.
3. When the asparagus is still slightly firm to the bite, wash the wild garlic and cut off the stalks, then roughly chop and add to the asparagus. Add the cream cheese and cream.
4. Pass the spaghetti through a sieve and add directly to the asparagus without rinsing, mix briefly and, if necessary, season with salt and pepper.