Wash the asparagus, cut off the woody ends and cut into pieces. Peel and finely dice the garlic and shallot.

Heat the olive oil in a pan.

Cook the tagliatelle according to the instructions on the packet.

In the meantime, fry the shallots in the oil, after a few minutes add the garlic and then the asparagus. Fry everything for 3-4 minutes.

Add the grated zest of the lemon and deglaze everything with 100ml water. Add the lemon juice to the pan and simmer for 1-2 minutes.

Mix in the creme fraiche and the yeast flakes well and season with salt to taste.

Drain the tagliatelle and set aside one glass of the boiling water. Add the pasta to the sauce and stir. If you want the sauce to be even creamier, add either creme fraiche or some of the collected cooking water and stir.

Wash and chop the parsley and serve on top of the pasta.