Cook the pasta in plenty of boiling salted water (approx. 1 teaspoon salt per litre) in a large pot until al dente (approx. 1 1⁄2
Wash the asparagus and cut off about 3 cm from the bottom. Cut the stalks into slices about 1 cm wide. Wash the rosemary, shake dry and chop the needles. Peel and chop the onion. Wash and clean the strawberries and cut them in half or quarters depending on size.
Heat the oil in a wide saucepan. Sauté the asparagus, fry the rosemary and onion briefly. Deglaze with vinegar and stock, bring to the boil. Add peppercorns. Add cream and 40 g parmesan. Bring to the boil so that the cheese melts and the sauce thickens. Season to taste with lemon juice, salt and pepper
Drain the pasta and mix into the sauce. Fold in strawberries. Serve and sprinkle with the rest of the Parmesan