- 500 grams green Asparagus
- 1 Garlic clove
- 1 tablespoon Olive oil
- ½ teaspoon brown Sugar
- 150 milliliters Vegetable broth
- 100 grams Tagliatelle
- 80 grams Feta cheese
- 6 sprigs Parsley
- ½ Lime
Rinse and dry asparagus, peel lower third of spears if desired, cut off woody ends then cut asparagus into pieces.
Peel garlic and chop finely.
Heat oil in a non-stick skillet. Sauté garlic and asparagus for about 5 minutes, then season with salt, pepper and sugar. Remove and set aside 2 tablespoons chopped asparagus.
Pour hot broth into skillet and cook asparagus over medium heat for about 8 minutes.
Meanwhile, cook pasta in a pot of boiling salted water until al dente according to package instructions.
Crumble feta cheese.
Rinse parsley, shake dry, pluck off leaves and chop coarsely.
Drain pasta, reserving 1-2 tablespoons cooking water. Drain well.
Squeeze juice from lime half.
Pour asparagus and cooking broth with about 5 tablespoons of pasta water into a high vessel and puree with an immersion blender. Season with salt, pepper and lime juice. Toss pasta with puree and serve topped with reserved asparagus pieces and the feta cheese and parsley.