Tagliatelle with asparagus and oyster mushrooms

Ingredients for 2 servings:

• 250 g tagliatelle (dry)
• 500 g asparagus, white
• 120 g king oyster mushroom(s)
• 1 handful of parsley, fresh
• 2 cloves garlic
• 1 onion(s)
• 200 ml whipped cream
• 200 ml dry white wine
• salt and pepper
• 1 sprig(s) rosemary
• ¼ lemon(s)
• 1 tsp cornstarch, fine
• 1 dash of olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

vegetarian and fresh

Bring a large pot of salted water to a boil for the tagliatelle. Cut the peeled onion into 5-10 mm cubes, the king oyster mushrooms lengthwise into 3-5 mm wide strips, and peel the garlic cloves, then cut them into small cubes or thin slices if desired. In a high-sided pan, fry the diced onion and king oyster mushrooms in a generous splash of olive oil over low to medium heat, stirring occasionally with a wooden or plastic spatula. Peel the asparagus and cut into approximately 3 cm long pieces, and finely chop the parsley. By now, the water should be boiling, and add the tagliatelle. As soon as the pasta is almost cooked, drain it, reserving approximately 100 ml of the pasta water. The diced onion and king oyster mushrooms should now be nicely browned. Reduce the heat to about 3/4 of its maximum setting and add the garlic. Cook for a maximum of 2 minutes, stirring constantly; the garlic must not burn. Now deglaze with the white wine and pasta water. When the sauce is boiling vigorously again, add the asparagus. Next, slowly add the heavy cream, stirring gently every now and then. Add the rosemary sprig and lightly squeeze the lemon wedge, being careful not to get any seeds into the sauce. Season with salt and pepper and stir in the chopped parsley. Finally, mix the cornstarch with a little cold water and stir in to thicken the sauce. Place a lid diagonally over the pan and simmer everything at half heat for 10 minutes. Turn off the heat, add the pasta to the pan and mix everything well. It tastes best if everything is allowed to simmer for another 20-30 minutes on the turned off heat and then only heated briefly in the pan.