White asparagus with mushroom and white wine cream sauce and pasta

Ingredients for 3 servings:

• 300 g pasta
• 500 g white asparagus
• 250 g mushrooms
• 1 handful of chard
• 1 onion(s)
• 5 cherry tomatoes
• 1 tbsp, heaped butter
• 200 ml cream
• 250 ml white wine
• 2 sage leaves
• 1 sprig(s) rosemary
• 1 tsp sweet paprika powder
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

First, blanch the peeled asparagus, which has been cut into approximately 4 cm long pieces. Sauté the finely chopped onions in a little butter, add the sage leaves and rosemary. Once the onions are sautéed, add the blanched asparagus and fry briefly. Deglaze with white wine. Then add the chard and mushrooms and simmer. When the liquid has reduced, pour in the cream and reduce it. Season to taste with salt, pepper, sugar, and paprika. Finally, briefly add the halved cherry tomatoes to the sauce, but be careful not to overcook them. In the meantime, cook the pasta (fusilli works well, but tagliatelle would also work) and serve with the sauce. Sprinkle with Parmesan cheese, if desired.