Asparagus with spaghetti

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Cook the asparagus skin and ends in 1 litre of boiling salted water with 1 teaspoon of sugar for about 15 minutes, pour through a sieve and collect the stock

2. 2

   Cut the asparagus into pieces about 5 cm long. Wash the tomatoes, carve them crosswise at the top and blanch with boiling water. Quench briefly, peel skin and dice tomatoes finely

3. 3

   Wash the thyme, shake dry and pluck the leaves from the stems. Heat the oil in a large frying pan. Add the asparagus and tomatoes and fry for about 2 minutes. Add 3/4 of the thyme. Deglaze with wine, bring to the boil and let the wine boil down almost completely at medium heat

4. 4

   Add the spaghetti whole, shake a little in the pot. Deglaze with just under 2/3 of the asparagus stock (spaghetti should always be covered with liquid), bring to the boil and simmer for about 10 minutes. Shake the roaster several times during this process. Add the rest of the stock, bring to the boil and simmer for another 5 minutes. You can also stir the spaghetti at the same time

5. 5

   In the meantime grate the Parmesan finely. Season spaghetti with salt and pepper. Add butter in flakes and stir until melted. Stir in 100 g parmesan. Arrange in deep plates sprinkled with remaining thyme. Add the remaining parmesan in a small bowl

Nutrition Facts

KCAL
720 kcal

CARBS
77 g

FATS
27 g

PROTEINS
33 g