Green pasta with mushrooms and asparagus

Ingredients for 4 servings:

• 400 g tagliatelle pasta, green, short, or fusilli
• 500 g white asparagus
• 250 g mushrooms, brown
• 2 spring onions
• 2 cloves garlic
• 1 cup of sour cream, 200 g each
• 15 g butter, for sautéing
• ½ lemon(s), juice
• 10 basil leaves
• 200 g cheese, grated
• Salt
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta in salted water al dente according to the instructions. Meanwhile, finely chop the garlic, thinly slice the spring onions, and clean and quarter the mushrooms. Peel the asparagus and trim off the woody ends. Cut the asparagus spears into approximately 1.5 cm pieces, setting the heads aside as they will be cooked later. Roughly chop or tear the basil leaves. Heat the butter in a saucepan and sauté the asparagus pieces (without the heads), along with the onions and garlic, but do not let them brown. Deglaze with a splash of water, then add the sour cream, mushrooms and asparagus heads and mix everything well. Season with lemon juice, salt and pepper. Simmer for about 10 minutes, stirring occasionally. Finally, add the basil leaves. Serve the pasta with the sauce and sprinkle with cheese before serving.