Green asparagus with spaghetti

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.

 
 

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