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250 g asparagus
ca. 400 ml water
1 pinch salt and sugar
125 g crème frâiche
salt, pepper
dash lemon juice
1 finely chopped chervil
250 g ribbon noodles
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Peel asparagus and slice into 3 cm sticks. Bring ample water to a boil, add salt and sugar and boil the asparagus al dente. Remove the asparagus and rinse under cold water. Reduce the asparagus fond to 80 ml liquid.
Stir in crème frâiche and let it simmer until smooth. Add spices and fold the asparagus and the chervil into the mixture.
Cook noodles al dente and add one tablespoon butter. Mix with the asparagus.