Pasta with asparagus cream and crayfish

Ingredients for 2 servings:

• 200 g pasta, e.g. spaghetti
• salt water
• 500 g asparagus, white
• 3 tbsp dry white wine
• 50 ml cream, approx.
• 100 ml water (asparagus cooking water)
• 1 pinch(s) of sugar
• n. B. Salt
• 1 tsp mustard seeds, yellow
• some saffron threads
• 80 g crayfish tails from the refrigerated section, possibly more
• 15 g butter
• 10 g flour, approx.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the asparagus, remove any woody ends, and cut into approximately 3 cm long pieces. Reserve the asparagus tips separately. Pound the mustard seeds with the saffron threads. Cook the asparagus pieces in salted water with a pinch of sugar, adding the asparagus tips to the cooking water a little later. Drain the asparagus, let it drain, and puree about half of the asparagus pieces. Melt 15 g of butter in a sufficiently large pot or pan, add the flour, and stir until everything is well combined and white. Pour in 100 ml of the asparagus cooking water and 50 ml of cream, add 3 tablespoons of white wine and the mustard powder, and bring to a boil while stirring. Remove the pot from the heat and stir in the asparagus puree. Add the asparagus pieces and crayfish tails, mix well, and let it simmer on the stovetop until warm. Season with salt if desired. If the sauce thickens considerably, add a little cream and/or asparagus water. While the sauce is being prepared, cook 200-250g of pasta in salted water until tender, drain well, mix with the asparagus sauce and serve on plates.