Lemon Farfalle

An asparagus recipe for gourmets:

Cook farfalle according to package directions in enough salted water and the 2 tbsp oil until al dente (8-10 min). In the meantime, rinse lemon and lime with hot water. Finely peel one half at a time with a zester (or slice wide with an asparagus peeler and cut into razor-thin strips with a kitchen knife). Squeeze out the juice. Bring whipping cream to a gentle boil over low heat. Gradually fold in the lemon and lime juices. Season with clear soup, salt and pepper. Carefully stir egg yolks with a little lemon cream, then mix completely into the whipped cream. Remove the sauce from the heat briefly and pour in the plucked basil leaves. Pour over the well-drained farfalle form.

Tip: If you don’t have any limes on hand, you can use 2 lemons instead.

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