2/3 bunches of asparagus
1 little carton of vegetable cream (soya is ideal to get a thick sauce)
1/2 kg of pasta (either wheat or gluten free)
Cut the asparagus in little bits into a bowl then wash, rinse thoroughly and put into a pan. Add olive oil and salt, let cook for 10 minutes then add 1/2 glass of wine and cook on slow heat until there is no liquid left. Finally add the cream, stir for a couple of minutes then remove from heat until the pasta is cooked.
Fill a cooking pot with water, add 2 tablespoons of thick salt, bring to boil then add the pasta. When cooked strain it and then mix the sauce with the pasta. Serve hot.
In the photos the 2nd option is buckwheat pasta, the gluten free option.