(about 4 servings)

400 g gluten free pasta

Cook the pasta as instructed on the package until al dente.

400 g green asparagus

Cut off the wooden ends and wash the good parts thoroughly.
Cut the asparagus into small pieces. If the asparagus is really thick, cut the stems in half.

10 g butter

Melt the butter in a wide pan.
Sauté the asparagus discs in the butter until they have softened a little.

a generous sprinkle of tarragon
a pinch of sugar
salt
pepper

Sprinkle the spices over the asparagus.

1 dash lemon juice

Pour the juice over the asparagus and let it sizzle a bit, then turn down the heat a notch.

2 dl cream

Add the cream to the pan and let it simmer for about 5 minutes.

20 g grated parmesan

Sprinkle the parmesan over the sauce and mix.
Quickly bring it to a boil, then take the pan off the heat.
Add the pasta to the sauce, mix and serve with some extra sprinkles of parmesan, pepper and salt.