Summary

Ingredients

• 250 g ribbon noodles, thin

For the vegetables:

• 400 g asparaus, reen
• 1 tablespoon margarine

For the sauce:

• margarine, approx. 1 - 2 teaspoon
• 2 shallot (s), finely chopped
• 1 clove garlic
• 1 pinch (s) cane sugar
• 100 g oat cheese, finer
• 2 tablespoon cream cheese
• 200 ml vegetable stock
• 2 teaspoons capers
• 1 tablespoon mustard, medium hot
• 1 tablespoon cream horseradish
• some herbs, e.g., lemon balm and / or tarragon

Also:

• salt and pepper

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Instructions

1. Rinse the asparagus briefly with cold water and cut into small pieces approx. 3 cm. Finely chop the shallots and garlic.
2. Cook the tagliatelle in salted water according to the instructions on the packet.
3. Put 1 tablespoon margarine in a pan and fry the asparagus over medium heat.
4. At the same time, heat 1 - 2 teaspoons of margarine in a deep, large pan (wok-like) and lightly roast the shallots and garlic. Add a little cane sugar to caramelize the shallots. Deglaze with a little vegetable stock. Add the goat cheese and cream cheese to the shallots and stir well. Pour in some vegetable stock over and over again. Add the medium-hot mustard and the cream horseradish along with the herbs and stir well. Add the capers as well.
5. Turn the asparagus every now and then and season with pepper and a little salt. Reduce the heat.
6. Season the sauce with salt and pepper. It shouldn`t get too thin, so be careful with the vegetable stock.
7. Now strain the pasta and immediately add to the sauce in the deep pan without quenching. Mix well. Arrange the pasta with tongs and spread the green asparagus on top.
8. A light white wine (table wine) goes well with it.