Tagliatelle with shrimp and asparagus

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 20 g butter
• 300 g asparagus, fresh, green or white (alternatively from a jar)
• 200 ml white wine or Prosecco
• Salt
• Pepper, white, freshly ground
• 200 ml cream
• 750 g pasta (tagliatelle), fresh
• 250 g prawn(s), raw, peeled
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from Veneto

Peel and finely dice the onion. Trim and trim the asparagus and cut into bite-sized pieces. Sauté the onion in melted butter, add the asparagus and sauté briefly. Pour in the white wine, season to taste, and simmer uncovered for about 5 minutes. Then add the cream and simmer uncovered for another 3 minutes. Meanwhile, cook the pasta in plenty of boiling, salted water until al dente. Drain through a sieve. Add the shrimp to the sauce and simmer for 3 minutes. Season to taste. Pour the sauce over the pasta, adding a little more salt and pepper if desired. Serve immediately.