Spaghetti with asparagus and white wine sauce

Ingredients for 1 servings:

• 1 jar asparagus, 175 g drained weight
• 75g spaghetti
• 150 ml broth (asparagus broth) from the jar
• 100 ml cream
• 100 ml white wine
• 1 dashes lime juice
• e.g. salt and pepper
• 1 tbsp butter
• 1 tbsp flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Drain the asparagus. Reserve four spears for garnish and cut the rest into small pieces. Combine the asparagus stock, cream, white wine, and lime juice. Place the butter in a saucepan and melt over medium heat. Add the flour and whisk until smooth. Simmer gently, stirring constantly, until the mixture bubbles and begins to thicken. Add the liquid mixture to the roux and return to the heat. Simmer for 5 minutes. Season with salt and pepper. Meanwhile, cook the spaghetti in plenty of salted water until al dente and warm the asparagus. Serve the spaghetti with the asparagus pieces and garnish with the asparagus spears. Pour the sauce over the spaghetti and serve.