Spring pasta with asparagus

Ingredients for 2 servings:

• 110 g tagliatelle
• salt water
• 125 g asparagus, green
• 100 g cherry tomatoes
• ½ small onion(s)
• 2 tbsp oil
• salt and pepper
• 50 ml vegetable stock
• 100 ml whipped cream
• 1 tbsp cream cheese
• some sugar
• 1 dash of lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the tagliatelle in plenty of boiling salted water according to the package instructions until al dente. Drain and set aside. Peel the lower third of the asparagus spears and trim the ends. Use a vegetable peeler to slice the spears lengthwise into thin strips, then thinly slice the rest. Halve the tomatoes and finely dice the onion. Heat the oil in a pan. Sauté the onions until translucent. Add the asparagus and tomatoes, season with salt and pepper, and fry for 2 minutes, then remove from the pan. Deglaze the pan with stock and cream and reduce for 1 minute. Season with salt, pepper, lemon juice, and a pinch of sugar. Thicken with a little cream cheese, if desired. Mix in the pasta and vegetables, heat briefly, and serve immediately.