Penne with green asparagus and tomatoes in mascarpone cream

Ingredients for 2 servings:

• 250 g asparagus, green
• 1 onion(s)
• 1 clove(s) garlic
• 2 tomatoes
• 200g penne
• salt water
• 1 tbsp butter
• 1 tbsp olive oil
• 3 tbsp mascarpone
• some sugar
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the bottom third of the green asparagus and trim off the ends. Cut the stalks diagonally into pieces about 1 cm wide. Peel the onion and garlic. Slice the onion into strips and chop the garlic. Quarter the tomatoes, remove the seeds, and finely dice them. Cook the penne in plenty of boiling salted water until al dente. Meanwhile, heat the butter and olive oil in a pan. Fry the asparagus for about 4 minutes and season with sugar, salt, and pepper. Add the onions and garlic and fry for about 3 minutes. Drain the pasta, reserving 100 ml of the cooking water. Add the pasta water and mascarpone to the asparagus, stir, and bring to a boil. Stir in the diced tomatoes and season with salt and pepper, if desired. Mix in the pasta and serve immediately.