A more wonderful asparagus recipe:
Remove the peel from 200 g each of white and green asparagus spears and cut diagonally into slices. Cut 150 g sugar snap peas in half lengthwise. Remove peel from 1 carrot and cut into slices. Clean 2 spring onions and also cut into fine slices. Heat 1 tbsp olive oil in a frying pan, roast the asparagus spears in it over medium heat for 2 to 3 min. Pour 200 ml of whipping cream, add sugar snap peas and 100 g of Tk peas and the spring onions. Cook for 2 minutes. Season with salt and pepper. In the meantime, make 250 g of penne al dente. In the last 4 min. simmer the carrot slices. Drain and mix with the sauce. Stir in 2 tbsp chopped chervil. Serve immediately. If desired, sprinkle with shavings of Parmesan cheese.
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