Summary

Ingredients

• 300 g pasta
• 500 g asparaus, white
• 250 g mushrooms
• 1 handful Swiss chard
• 1 onion (s)
• 5 cherry tomato (s)
• 1 tablespoon, heaped butter
• 200 ml cream
• 250 ml white wine
• 2 sage leaves
• 1 sprig rosemary
• 1 teaspoon paprika powder, noble sweet
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) sugar

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Instructions

1. First blanch the peeled asparagus and cut into pieces about 4 cm long.
2. Sweat the finely chopped onions in a little butter, add the sage leaves and rosemary. When the onions are sweaty, add the blanched asparagus and fry a little. Deglaze with white wine. Then add the chard and mushrooms and simmer. When the liquid is reduced, pour the cream on top and let it boil down as well. Then season with salt, pepper, sugar and paprika powder. Finally, briefly add the halved cherry tomatoes to the sauce, but be careful not to overcook them.
3. In the meantime, the noodles, fussili go well, but also ribbon noodles, cook and serve with the sauce. Sprinkle with parmesan if desired.