Tonnarelli nero with asparagus and tuna

Ingredients for 2 servings:

• 250 g ribbon noodles (Tonnarelli nero, alternatively tagliatelle)
• 150 g tuna
• 1 tomato(s)
• 500 g asparagus, white
• 2 garlic cloves
• some cream cheese
• Parmesan
• Thyme
• tarragon
• wild garlic
• salt and pepper
• Sugar
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, peel the asparagus, trim off the woody ends, and cut the stalks into approximately 4-centimeter-long pieces. Boil in water with salt and a pinch of sugar until tender but still firm to the bite. Drain and rinse. Reserve about 1 cup of the asparagus broth. Cook the tonnarelli in plenty of salted water until al dente. Meanwhile, heat butter in a small saucepan. Dice the tomato and garlic and sauté both in the butter, then add the tuna. After briefly sautéing, deglaze with the asparagus broth and stir in the cream cheese to make the sauce creamy (note: cream cheese replaces the cream here). Bring the sauce to a boil briefly, then add the asparagus and season with herbs, salt, and pepper. Place the tonnarelli in a deep dish and cover with the sauce. Sprinkle with freshly grated Parmesan cheese just before serving.