Sauce for pasta with asparagus, bacon and oyster mushrooms

Ingredients for 1 servings:

• 1 tbsp rapeseed oil
• 2 tsp turmeric
• 1 tsp black pepper
• 2 m.-sized onion(s)
• 100 g bacon (raclette bacon), thinly sliced
• 200 g king oyster mushrooms, approx. 3 – 4 pieces
• 1 bunch of asparagus, green, diameter of the asparagus spears 10 – 15 mm
• 125 ml white wine
• 50 ml cream
• 50 ml sour cream
• 1 tsp, heaped thyme
• 1 tsp, heaped Pul Biber

Instructions

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

Peel and dice the onions. Wash the asparagus, trim the ends, and cut into 2 cm lengths. Cut the bacon into small pieces, about 1 cm thick. Quarter the herb side and cut into thin 3 mm slices. Heat the rapeseed oil in a pan. Sauté the onions with turmeric and pepper for about 5 minutes. Add the bacon and fry for another 5 minutes, turning frequently. Add the king oyster mushrooms and asparagus, fry briefly, and deglaze with white wine. Sauté for about 6 to 10 minutes, until the wine has almost completely evaporated. Stir in the thyme and pul biber. Whisk the cream and sour cream together in a glass until smooth. Remove the pan from the heat and stir the cream mixture into the sauce with a wooden spoon. Serve with pasta and some grated Parmesan cheese, if desired.