Pasta with Sorrel Sauce

Try this delicious pasta dish:

Rinse asparagus spears, remove peel and cook in lightly salted water until tender. Remove the asparagus spears and set the clear soup aside. In a saucepan, sauté two tablespoons butter and finely chopped onion until translucent. Remove the stems from the sorrel, rinse the leaves, chop coarsely and add to the onion in the saucepan. Sauté briefly and extinguish with the asparagus broth. Grind everything together finely. Add half the vegetable stock cube and bring to the boil briefly. Mix in the créme fraÂche and cream cheese with a whisk. Stir the flour with a tablespoon of butter and add to the sauce in flakes. Bring to the boil briefly, season vigorously with salt and freshly ground pepper. Cook the pasta al dente and arrange on heated plates with the asparagus spears and the sauce. Sprinkle with a little Parmesan cheese to taste.

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