Tagliatelle With Asparagus Cream

Recipe first for 4 people based on Asparagus.

Preparation:

Preparation: Cut the asparagus (peeled and washed) into small pieces. Finely chop the shallots and sauté them over low heat with the foaming butter. Add the asparagus and the cream, salt and pepper and cook over low heat until the asparagus is completely melted. Add the minced marjoram and pass everything to the mixer. It is used to flavor fresh egg pasta in general and lean ravioli/tortelloni (that is, with ricotta and spinach).