Ribbon Noodles with Asparagus and Broccoli

Peel and finely chop the onion. Wash broccoli and divide into florets. Peel asparagus, cut off ends generously and cut diagonally into pieces about 2 cm long.

Melt half of the butter over medium heat. Fry the onion cubes in it for 4 minutes. Add broccoli florets and noodles and heat for 2 minutes, stirring. Pour in the hot vegetable soup, bring to a boil and simmer gently for another 5 minutes.

Then add the thicker asparagus pieces. After another 5 minutes, add the asparagus tips and finish cooking until tender. Season well with salt and pepper.

Melt the remaining butter, sift in the flour and sweat for 2 minutes, stirring throughout. Gradually add the whipping cream and heat to boiling point, but do not boil. Then sprinkle in the cheese and season with salt and a pinch of nutmeg.

Strain the pasta-broccoli mixture through a sieve. Pour the cheese sauce over it and heat for 2 minutes, stirring occasionally.

Sprinkle with pink berries and serve.

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