Summary

Ingredients

• 500 g asparaus, reen
• 2 tablespoons oil
• 1 teaspoon sugar
• 125 ml vegetable stock
• 2 cups cream or Cremefine for cooking
• 1 teaspoon horseradish, naturally hot
• 2 hot peppers
• salt
• 200 g taliatelle

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Instructions

1. Wash the asparagus, cut the ends and cut the stalks into 3-4 cm pieces. Cook the pasta until al dente according to the instructions on the packet.
2. Fry the asparagus pieces in the oil in a large pan until they are lightly (!) Browned. Add the sugar and caramelize everything for a minute or two. Pour in the vegetable stock and simmer over low heat for 5-8 minutes. Pour in the cream, bring to the boil and season the sauce with horseradish, salt and finely chopped peperoncini.
3. Mix the pasta and sauce, arrange and serve with freshly grated Parmesan.