Asparagus with tomatoes and green pasta

Ingredients for 2 servings:

• 250 g asparagus, white
• 125 g cherry tomatoes
• ½ onion(s)
• 250 g tagliatelle, green
• 150 ml cream
• 75 ml dry white wine
• 120 g Parmesan, grated
• 30 g butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian

Peel the asparagus and cut into approximately 3 cm long pieces. Finely dice the onion and wash the cherry tomatoes. Cook the green tagliatelle pasta in salted water until al dente, then drain, reserving some of the pasta water. Heat the butter in a pan and lightly fry the sliced ​​asparagus and diced onion until lightly browned. Add the cherry tomatoes and fry briefly. Pour in the cream and dry white wine, add some of the reserved pasta water, and simmer for about 5 minutes, until the asparagus is cooked and the sauce has thickened slightly. Now add the drained pasta and grated Parmesan cheese to the pan. Mix everything well and season with salt and chili flakes. Add a little more pasta water if needed to achieve a creamy consistency (sloppiness) in the sauce.