Green Asparagus with Baby Herb Mushrooms À La Crème on Tagliatelle

For the green asparagus with baby herb mushrooms à la crème on tagliatelle, finely dice the onion. Peel the lower third of the green asparagus, cut away any dry ends and cut into pieces.

Heat the butter in a pan and sauté the onions. Briefly sauté the asparagus and then add the mushrooms and sauté as well.

Deglaze with the white wine and let it boil down a bit. Season with salt and freshly ground pepper. Add the whipping cream and let it steam for a few minutes until the asparagus is crunchy.

Pluck the thyme leaves from the stalks and mix in. Season again to taste. At the same time, cook the pasta according to package directions in plenty of salted water until al dente.

Arrange on warmed plates and garnish with thyme sprigs/flowers.

Preparation Tip:

Instead of baby herb mushrooms, other mushrooms can be used according to taste and availability.

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