Fried asparagus with wild garlic and tagliatelle

Name: Fried asparagus with wild garlic and tagliatelle
Ingredients: 1 kg White asparagus; 200 g Butter; 1 Sugar; 3 walnut oil; Salt and pepper; Lemon juice; 8 wild garlic leaves

The delicate flavor and aromatic scent of asparagus combine excellently with the inviting bouquet of German wines.When selecting the right wine and food pairing, it is important that the aromas in the wine give priority to the delicate vegetable, creating a harmonious combination. For example, with classic asparagus dishes, a refined Silvaner is an excellent choice, and the fresh Grauburgunder pairs perfectly with spicy preparations.

Ingredients

1kgWhite asparagus

200gButter

1Sugar

3walnut oil

Salt and pepper

Lemon juice

8wild garlic leaves

Preparation

Peel the asparagus and cut off the ends.
Slice the stalks lengthwise and cut these halves into pieces of 3 to 5 centimeters.
Heat the butter in a large pan, add the sugar, and let it caramelize briefly.
Add the walnut oil and asparagus and sauté for about 10 minutes over medium heat until just tender.
Meanwhile, cook the tagliatelle in salted water al dente according to the package instructions.
Add the cream to the asparagus and let it reduce to a creamy consistency. Season with salt, pepper, and lemon juice.
Drain the pasta and mix with the asparagus. Garnish with the wild garlic cut into strips.