Pasta with green asparagus and cherry tomatoes in white wine sauce

Ingredients for 3 servings:

• 500 g pasta, e.g. penne
• 500 g asparagus, green
• 3 spring onions
• 250 g cherry tomatoes or cocktail tomatoes
• 40 g butter
• 150 ml white wine or secco
• 1 tbsp broth, granulated
• 1 cup of cream, approx. 200 g
• 3 egg yolks
• 1 tsp sugar
• salt and pepper
• nutmeg
• chili pepper(s)

Instructions

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

Wash the asparagus, remove the woody lower ends, and cut the stalks diagonally into approximately 2 cm pieces. Leave the asparagus tips whole. Slice the spring onions into thin rings and halve the tomatoes. Cook the pasta according to the package instructions. Sauté the asparagus pieces in the melted butter with the sugar in a high, nonstick pan for about 5 minutes. Now add the asparagus tips, spring onions, and tomatoes and continue to sauté, gradually adding the white wine and granulated stock. Meanwhile, vigorously mix the cream and egg yolks with the spices. After about 10 to 12 minutes of cooking time, add the egg yolks and bring to a boil briefly. Now reduce the heat or turn it off and let the pasta simmer for a while. Drain the cooked pasta. Do not rinse it with cold water, but toss it with a little olive oil or herb butter and serve with the asparagus.