Spring shoot alla asparagus tarzan

Name: Spring shoot alla asparagus tarzan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 50 g Parmesan (piece); 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Olive oil; 400 g Noodles (e.g. penne); 500 g green asparagus; 1 (approx. 200 g) Ciabatta buns; 100 g dried soft tomatoes; 100 g black olives without stone

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
50 g Parmesan (piece)
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 TABLESPOONS Olive oil
400 g Noodles (e.g. penne)
500 g green asparagus
1 (approx. 200 g) Ciabatta buns
100 g dried soft tomatoes
100 g black olives without stone

Directions

1
For the vinaigrette, peel onion and garlic and dice very finely. Grate the Parmesan finely. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in 6 tablespoons of oil. Stir in onion, garlic and parmesan.
2
Set aside.
3
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, wash the asparagus, cut off the woody ends (the last 1-2 cm) and peel the lower third of the asparagus with an asparagus peeler.
4
Halve the asparagus spears lengthwise, then cut them into 3-5 cm long pieces. Cook in boiling salted water with 1 pinch of sugar for about 3 minutes. Drain and rinse with cold water. Pour the pasta also into a sieve, rinse with cold water and drain.
5
Dice the ciabatta roughly. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes for about 5 minutes until golden brown. Take out. Cut tomatoes into smaller pieces. Mix noodles, asparagus, bread cubes, tomatoes and olives.
6
Fold in the vinaigrette. Season to taste with salt and pepper. Either eat warm immediately or eat tomorrow as a cold lunch. Genius for the university or the office!.