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🍝 Tagliatelle with Asparagus Cream Sauce

680 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle
• Salt
• 500 g Asparagus (green and white)
• 1 Shallot
• 1 tbsp Butter
• 100 ml dry white wine
• 1 pinch Saffron threads
• 150 g Crème fraîche
• Pepper (from the mill)
• 40 grated Parmesan

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the tagliatelle pasta al dente (firm to the bite) according to the package instructions.
3. 3. Peel the green asparagus only on the bottom third.
4. 4. Peel the white asparagus completely.
5. 5. Shave both asparagus varieties lengthwise into thin slices.
6. 6. Add the white asparagus to the pot about three minutes before the pasta cooking time ends.
7. 7. Add the green asparagus to the pot about one minute before the pasta cooking time ends.
8. 8. Drain the pasta and asparagus water, but reserve some of the cooking water for the sauce.
9. 9. Peel the shallot and dice it finely.
10. 10. Sauté the shallot cubes in the hot butter until translucent.
11. 11. Deglaze the pan with the wine.
12. 12. Add about 150 milliliters of the reserved pasta cooking water.
13. 13. Let the liquid simmer for two to three minutes.
14. 14. Stir the saffron into the sauce.
15. 15. Stir in the crème fraîche until the sauce is creamy.
16. 16. Season the sauce with salt and pepper to taste.
17. 17. Toss the cooked pasta and asparagus into the sauce.
18. 18. Let the mixture heat through briefly.
19. 19. Divide the pasta among individual bowls.
20. 20. Sprinkle the dish with grated Parmesan cheese before serving.

Nutrition per serving

• kcal: 680
• Protein: 24 g · Fett/Fat: 28 g · Carbs: 82 g