Clean, peel and cut the asparagus into bite-sized pieces. Pour a finger`s breadth of water into a casserole or pan with a lid, add a little salt and brown sugar. Put the asparagus in the cold water, it does not have to be completely covered with water, bring to the boil and cover (!) Cook for about 10 minutes, it should still be firm to the bite. Then set aside.
In the meantime, put on a large saucepan with plenty of water, add plenty of salt to the water and, when it boils, prepare the pasta according to the instructions on the package. You are welcome to try in between so that the pasta stays al dente.
Wash and halve the tomatoes. Turn the butter in flour. When the pasta is al dente, drain it and put it back in the saucepan (leave the stove on on medium heat).
Add the asparagus with the stock and the butter turned in flour (binds the whole thing a little), stir briefly so that the pasta does not stick. Add tomatoes, creme fraîche, wild garlic paste and truffle oil. Mix everything together and season with salt and pepper. Let simmer briefly on the stove over a low heat.
Arrange on plates and slice parmesan over them if you like (looks great).
Tip: If you used more water to cook the asparagus, do not add all of the stock to the pasta, otherwise it will be too runny.
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