Summary

Ingredients

• 250 g taliatelle
• 500 g asparaus, reen
• 500 g mushrooms
• 1 onion (s)
• 100 ml white wine
• 1 cup sour cream or sour cream
• 1 teaspoon olive oil
• salt
• pepper
• 0.5 ½ bunch herbs, e.g. parsley, chives, etc.

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Instructions

1. Cook the tagliatelle according to the instructions.
2. Cut off the hard end of the green asparagus and cut the rest into bite-sized pieces. Clean the mushrooms and cut into strips that are not too fine. Dice the onion.
3. Cook the green asparagus in salted water for 5 minutes, then drain. Fry the diced onions in a little olive oil and add the mushrooms. (If you like the asparagus crisp and do not pre-cook it, you should fry it together with the mushrooms now.) When these are nice and brown, add the asparagus. After about 3 minutes, deglaze with the white wine. Season to taste with salt, pepper and fresh herbs.
4. Just before serving, stir in the sour cream. The sauce should stop simmering now. Unfortunately, sour cream likes to flocculate.
5. Fold in the tagliatelle and serve.
6. Tip for meat lovers:
7. You can also sear chopped meat, which is also very tasty.