Clean the asparagus tops, cut into 4 parts and cook in butter for a few minutes. Salt and pepper.
Boil salted water in a large pan. Dip a smaller pan in it with the Murazzano cheese and the cream. Always stirring melt the Murazzano cheese bain-mairie and make sure not to let it boil. Salt lightly and sprinkle with powdered juniper berries.
Steam-cook the asparagus tops. Remove them from the fire "al dente" (underdone) and cook with a little butter in a small pan.
Cook the "taglioline" in abundant salted water, drain "al dente" (underdone) and season with the cheese cream and the asparagus tops.
Serve very hot.
400 g of "taglioline"
150 g of Murazzano cheese
100 g of fresh cream
200 g of asparagus tops
1 pinch of nutmeg
30 g of butter
grated Parmigiano reggiano cheese