Spaghetti à la nonna from MIA.

Name: Spaghetti à la nonna from MIA.
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g white asparagus (thick stems); 7-10 Tbsp salt, pepper, sugar; 1 Meat tomato; 1 collar Thyme; 3 TABLESPOONS good olive oil; 200 ml dry white wine; 400 g Spaghetti; 200 g Parmesan (piece); 2 TABLESPOONS Butter

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g white asparagus (thick stems)
7-10 Tbsp salt, pepper, sugar
1 Meat tomato
1 collar Thyme
3 TABLESPOONS good olive oil
200 ml dry white wine
400 g Spaghetti
200 g Parmesan (piece)
2 TABLESPOONS Butter

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces about 5 cm long. Simmer asparagus skins and ends in 1 l boiling salted water with 1 tsp. sugar for about 15 minutes. Drain and collect the stock.
2
Wash tomato, carve crosswise and blanch with boiling water. Finely dice the tomato. Wash thyme, shake dry, pluck off leaves.
3
Heat the oil in a frying pan. Fry the asparagus and tomato for about 2 minutes. Deglaze with wine. Let it simmer down almost completely at medium heat.
4
Add spaghetti and so much asparagus stock (approx. 2⁄3 ) that all spaghetti is covered. From now on, always shake the roaster a little bit, so that everything is moving a little. Bring to the boil and simmer for about 10 minutes.
5
Always add so much of the remaining stock that all ingredients in the roaster are covered with enough liquid.
6
Grate parmesan. Season spaghetti with salt and pepper. Stir in butter and 100 g parmesan. Sprinkle with thyme. Add the rest of the parmesan.