Lintnoedels met zeetong en asperge

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500 gr lintnoedels
400 gr groene asperges
2 eetlepels olie
120 gr boter
6 twijgjes bieslook
500 gr zeetongfilet
peper, zout
4 eetlepels droge witte wijn
enkele saffraandraadjes
12 eetlepels ingekookte visfond
12 eetlepels room
kervel

Kook de pasta in overvloedig water beetgar.
Was de asperges en snijd ze in stukjes.
Verhit de olie in een koekenpan en bak er de asperges in.
Verhit de helft van de boter en meng er de bieslook door.
Doe er de in dunne reepjes gesneden zeetong bij en laat even meebraden.
Kruid met peper en zout.
Voeg de witte wijn toe en laat alles 4 minuten sudderen.
Los de saffraandraadjes in de ingekookte visfond op, giet die, samen met de
asperges over de zeetong en laat 2 minuten sudderen.
Haal dan de vis en de bieslook uit de pan en roer er de room en de rest van de
boter door.
Breng op smaak met peper en zout, garneer met kervel en dien op.