Asparagus Cream Pasta

(serves 4)

• 1 kg white asparagus

• 300 g spaghetti

• 100 ml light cream

• 2 tbsp butter

• 2 tsp lemon juicy

• 1 bunch of chervil

• salt

• black pepper

1. In a large saucepan boil the water for the spaghetti. Salt the water and add spaghetti. Cook according to the package instructions, until al dente. Drain spaghetti when cooked, set aside and keep warm.

2. Meanwhile, wash asparagus, cut off woody ends and the peel. Then peel the stems with the asparagus peeler into thin strips, cutting the last asparagus piece with the knife very thin. Wash the chervil and shake it to dry, then finely chop the leaves.

3. In a large frying pan heat the butter. Add the asparagus strips and season them with salt and pepper. Sauté them over medium to strong heat while stirring for about 5 minutes, until they are al dente.

4. Add the cream and briefly bring to a boil. Remove from the heat. Season the asparagus with the lemon juice, salt and pepper.

5. Serve in deep plates prepared spaghetti. Cover them with asparagus and generously sprinkle with the cream sauce. Garnish with the chervil and serve immediately.