Spring spaghetti with green asparagus

Name: Spring spaghetti with green asparagus
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g green asparagus; 3 Organic lemons; 1/2 (approx. 100 g) Ciabatta bread; 2 TABLESPOONS Butter or margarine; 400 g Spaghetti; 7-10 Tbsp Salt; 350 g Whipped cream; 7-10 Tbsp Pepper; 120 g frozen peas; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Sugar; 1/2 bunch Parsley; 1/2 Pot Mint

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g green asparagus
3 Organic lemons
1/2 (approx. 100 g) Ciabatta bread
2 TABLESPOONS Butter or margarine
400 g Spaghetti
7-10 Tbsp Salt
350 g Whipped cream
7-10 Tbsp Pepper
120 g frozen peas
2 TABLESPOONS Sunflower oil
7-10 Tbsp Sugar
1/2 bunch Parsley
1/2 Pot Mint

Directions

1
Wash the asparagus, cut off the woody ends and cut the asparagus into pieces. Rinse lemons hot, peel in zests. Halve lemons and squeeze juice. Cut bread into very thin slices.
2
Heat the fat in a frying pan and fry the slices of bread until crisp, turning them over, then drain them on kitchen paper.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Simmer cream and lemon juice in a pot for about 3 minutes, season with salt and pepper, add about half of the peas, let simmer for 1-2 minutes, puree sauce, stir in remaining peas.
4
Heat the oil in a pan. Sauté the asparagus for about 4 minutes, turning it over, and season with salt, pepper and sugar. Crumble bread slices between your hands.
5
Wash herbs, shake dry and pluck leaves from the stems. Drain the pasta, mix the sauce and asparagus, arrange on a plate and sprinkle with crumbs and herbs. Garnish with the lemon halves if desired.