Pasta with Asparagus
Rinse the asparagus. Cut off the tips and cut the remaining part diagonally into 1 cm pieces.
Peel and dice the shallots. Heat the butter. Brown the shallots until golden brown, adding the asparagus briefly (keeping the asparagus tips separate). Deglaze with the broth and season with salt and pepper. Simmer over low heat for about 5 minutes. Cook the linguine in boiling salt water according to the package directions.
Add the asparagus tips and mascarpone to the remaining asparagus. Rinse and chop the parsley. Cook for 3 minutes. Drain the pasta and mix with the asparagus mascarpone. Sprinkle with chervil and serve.