Italian asparagus pasta

Ingredients for 4 servings:

• 500 g asparagus, white
• 400g linguine
• 100 g Tyrolean bacon
• 2 tbsp clarified butter
• 150 g peas, frozen
• Sugar
• 300 g cream
• 85 g Parmesan
• 4 stalks of chervil
• salt and pepper

Instructions

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

quick to make and very tasty

Wash and peel the asparagus, and trim off the woody ends. Cook in boiling salted water for 8-10 minutes until al dente. Prepare the pasta in boiling salted water according to the package instructions. Add the peas to the pasta about 2 minutes before the end of the cooking time. Cut the bacon into very fine strips. Heat the clarified butter in a pan and fry the bacon strips until crispy, then drain on kitchen paper. Drain the asparagus and let it drain well. Cut into pieces and fry in the hot fat for about 3 minutes. Season with salt, pepper, and sugar and deglaze with cream. Grate the cheese and stir about 3/4 of it into the sauce. Drain the pasta and peas, add to the sauce with the bacon strips, and mix everything together. Wash the chervil, shake dry, and tear the leaves from the stalks. Serve the pasta mixture in deep plates. Sprinkle with chervil and the remaining cheese.