Tagliatelle with asparagus Nut Sauce - Forst

Ingredients

• 100 g of flour
• 100 g durum wheat semolina
• 2 eggs
• 1 tsp olive oil
• salt
• 250 ml asparagus broth (cooking water of asparagus peel)
• 400 g of white asparagus, cooked and sliced
• 2 tablespoons hazelnuts, cut into flakes
• 4 anchovy fillets in oil, finely chopped
• 1 squeeze of lemon juice
• freshly ground pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tbsp parsley , finely chopped
• 2 tablespoons hazelnut flakes for sprinkling