Summary

Ingredients

• 80 g pasta your choice
• Salt water
• some olive oil or clarified butter
• 6 stalks asparagus, green
• 0.1 liters water
• 0.25 ¼ orange (s), untreated
• 15 g parmesan, rated
• 1 sprig basil
• salt and pepper

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Instructions

1. Cook the pasta in salted water until al dente. Rub the peel off the orange. Cut the basil into fine strips.
2. Let the fat get hot in a small saucepan and roast the asparagus cut into 2 cm wide pieces in it, fry for a few minutes. Then add 0.1 l of water and simmer with the asparagus.
3. Continue toasting until the asparagus has the desired firmness. Add the grated orange peel and the basil and season with salt and pepper. Sprinkle with parmesan cheese before serving.