Cep Pasta with Asparagus and Shitake

I discovered the cep-pasta a while ago, and it waited for a special occasion, today we finally combined it with yummy asparagus and shitake - mmmh!

For 2-3 dishes:

1 lb asparagus (400 g)
1 pinch of sugar
10 oz. shitake (250 g)
3 spring onion
2 tablespoons olive oil
Salt, pepper and nutmeg
10 oz. unsweetened vegan cream (250 g)
1 tablespoon vegan butter
1 tablespoon yeast flakes
1 teaspoon agave syrup
1/4 bunch parsley
10 oz. cep-pasta (50 g)

Peel asparagus, cut in pieces and cook it with a pinch of sugar in salted water for about 10 minutes. Take the asparagus out the pot and collect the asparagus-water in a cup.
Roast the shitake-mushroom in olive oil. As they turn dark brown add rings of spring onion and season well. Add asparagus and fold it with some butter, as well as yeast flakes in the mushrooms. Taste with agave syrup and pour in 2 fl. oz. asparagus-water. Then stir in the vegan cream. At last add some chopped herbs.

Refine the pasta in plenty of salted water. Arrange pasta with asparagus-mushroom-vegetables and decorate nicely with some parsley.

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