Summary

Ingredients

• 150 g pasta (corkscrew)
• 300 g asparaus, reen
• 6 tablespoon olive oil
• salt and pepper
• sugar
• 3 tablespoon white wine vinegar
• 250 g cherry tomato (s)
• 150 g sheep cheese
• 3 stalks mint

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Instructions

1. Cook the pasta in plenty of boiling salted water until firm to the bite, drain and rinse with cold water.
2. Peel the lower third of the asparagus, cut off the ends. Cut the sticks diagonally into pieces approx. 2 cm long. Heat 1 tablespoon of oil in a pan and fry the asparagus over medium heat for about 4 minutes. Sprinkle with a pinch of sugar and fry for another minute. Salt and pepper the asparagus and mix with the pasta.
3. Mix vinegar with 2 tablespoons of water, salt, pepper and a pinch of sugar. Stir in 5 tablespoons of oil. Mix the vinaigrette with the pasta. Halve tomatoes. Break the cheese into pieces. Roughly pluck the mint leaves. Mix the tomatoes, cheese and mint with the pasta salad and let it steep for 10 minutes. If necessary, season with salt and pepper.