Portions: 04 Preparation time: 35 minutes

Tagliatelle with Asparagus, Gorgonzola, and Sun-Dried Tomatoes

• 1 package tagliatelle pasta
• 1 bunch of asparagus
• 70g Gorgonzola cheese
• 150ml cream (30%, or 12% as an alternative)
• 1 clove garlic
• Olive oil
Sun-dried tomatoes with black olives and capers in oil with herbs OLE!
• Salt and pepper

Wash the asparagus, remove the tough ends, and set the tips aside. Slice the stems into 1cm pieces. Sauté the chopped garlic in olive oil, add the asparagus tips, season with salt and pepper, and cook until tender. Meanwhile, cook the pasta according to the package instructions. Set the asparagus tips aside, then add Gorgonzola and cream to the same pan. Add sun-dried tomatoes with olives and capers. Add 1/3 cup of pasta cooking water and stir until thickened. Season to taste. Combine the pasta with the sauce and serve warm, topped with asparagus tips.