Tagliatelle either fresh (go to the recipe), or bought and prepared after packaging instructions.
Wash the asparagus, drain and cut off the ends. Now cut the asparagus into bite-sized pieces.
Peel the onion, halve and cut into rings. Wash the tomatoes, rub dry and quarter. Now remove the core and cut the flesh into strips.
Pluck the basil leaves from the stalks and chop.
Heat the sunflower oil in a pan and fry the shrimp from both sides. Remove the shrimps and set aside.
Now put the asparagus in the pan and fry for about 2-4 minutes, depending on the thickness of the sticks. Add the onions and fry for another 4-5 minutes.
Now put the shrimp, olive oil, basil and noodles in the pan and turn off the heat. Mix everything well and season with salt and pepper.
Finally, grate the Parmesan and stir about 2/3 under the pasta. Then put the finished pasta on a plate and sprinkle with the remaining Parmesan.