Fine ribbon noodles with asparagus and lime sauce

Name: Fine ribbon noodles with asparagus and lime sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g green asparagus; 2–3 Tomatoes; 4-5 Stem(s) Thyme; 2 Organic limes; 400 g ribbon noodles (e.g. pappadelle); 7-10 Tbsp Salt; 4-5 Tbsp Butter; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 150 g Whipped cream; 400 ml Vegetable broth; 7-10 Tbsp Sugar; 40 g Parmesan cheese

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g green asparagus
2–3 Tomatoes
4-5 Stem(s) Thyme
2 Organic limes
400 g ribbon noodles (e.g. pappadelle)
7-10 Tbsp Salt
4-5 Tbsp Butter
7-10 Tbsp Pepper
3 TABLESPOONS Flour
150 g Whipped cream
400 ml Vegetable broth
7-10 Tbsp Sugar
40 g Parmesan cheese

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus into small pieces. Wash, clean, quarter and seed the tomatoes. Cut flesh into small cubes. Wash thyme, shake dry, remove leaves, chop finely. Wash limes hot, grate dry. Finely grate the skin of 1 1/2 limes. Halve limes and squeeze 3 halves. Cut the remaining half into slices, set aside
2
Prepare the pasta in boiling salted water according to the instructions on the packet
3
Heat 2 tablespoons of butter in a saucepan. Steam the asparagus for 4-5 minutes while turning, season with salt and pepper and remove. Melt the remaining butter in hot frying fat. Sauté flour in it. Deglaze with cream and stock, simmer for 1-2 minutes. Stir in thyme, lime juice and zest, season with salt, pepper and sugar. Add asparagus, heat up
4
Take off some pasta water. Slice the parmesan. Pour the pasta into a sieve and drain. Put them back into the pot with the sauce and tomatoes, toss through, possibly dilute with some pasta water. Season pasta again, arrange with lime wedges and sprinkle with parmesan