Tagliatelle with Asparagus and Cream Sauce

Rinse both types of asparagus and drain thoroughly. Remove the tough woody ends of the asparagus. Peel the white asparagus. Shave the asparagus thinly with a mandoline.

Rinse the lemon in hot water and pat dry. Finely grate the zest, and squeeze the juice from the lemon. Peel and finely dice the shallot and garlic.

Cook the tagliatelle in boiling salted water until al dente. Add the asparagus during the last 2 minutes of cook time. 

Heat the oil in a pan, and sauté the garlic and shallots for 2-3 minutes. Sprinkle the sugar into the pan, and stir until it dissolves. Deglaze with the lemon juice and the cream. Simmer gently for 5 minutes. Remove from the heat, and mix in the prosecco. Place back on the heat briefly, season to taste with salt and pepper, and cook until heated through.

Drain the tagliatelle and asparagus. Place both onto plates, top with 3 quenelles each of ricotta cheese, and top with the sauce and lemon zest.