~ 16 asparagus spears, 3" long
~ 2-3 tbsp butter
~ 500g farfalle (butterfly pasta) or any other pasta
~ 250ml/ 1 cup dry white wine
~ 1 tbsp finely chopped onion
~ Juice and grated rind of 1 lime
~ 250ml/ 1 cup cream
~ 3 tbsp grated Parmesan cheese
~ 500 ml/ 2 cups vegetable stock
Topping:
~ 1/2 cup mixed, fresh herbs (mint, basil, parsley and chives), finely chopped
~ Grated rind of 1ime

Method:

~ Saute asparagus in butter till tender. Set aside.

~ Cook pasta in plenty of boiling salted water. (A minimum of two litres per 500g of pasta, with 1 tsp of salt per litre of water. Make sure to stir the pasta as it cooks. Don't overcook it like noodles.)

~ In the meantime, create the sauce. Combine wine and onion in a pan and bring to boil. Lower heat and simmer till reduced by half.

~ Add lime juice, rind, cream, cheese and stock. Whisk till sauce has thickened. Stir in asparagus.

~ In a bowl, combine herbs and lime rind for the topping and set aside.

~ Drain pasta and toss with asparagus sauce.

~ Place pasta on a platter and sprinkle with topping.