Serves 2:
500g green asparagus
250g spaghetti
3 garlic cloves
a small handful fresh basil
2 tbsp lemon juice
Olive oil
Salt
Pepper
Parmesan cheese
Cook spaghetti in plenty of salt water until al dente. Cut off the ends (1,5 – 2 cm) and the bits which feel hard and woody of the asparagus. The rest cut into pieces about 2cm long. Heat plenty of olive oil in a pan and fry the asparagus, add the soft heads 5 minutes later, salt generously. After 1o min. you can add the chopped garlic and fry for another 2-3 minutes. Then drain the spaghetti and fill them into the pan with the rest. Season with salt, fresh black pepper and lemon juice. Fill on plates and sprinkle with chopped basil leaves and ground parmesan cheese.