Summary

Ingredients

• 150 g spahetti
• 300 g asparaus, white
• 2 bell peppers, red and yellow
• 1 medium onion (s)
• 1 clove garlic
• Oil, for frying
• 150 ml vegetable stock
• 1 teaspoon tomato paste
• 250 ml hollandaise sauce, légère
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Peel the asparagus and cut into 3 cm pieces, core and dice the peppers, peel and finely dice the onion and clove of garlic.
2. Heat oil in a pan. Let the onion and garlic cubes become translucent. Add diced paprika and asparagus, sauté lightly and season with a pinch of salt and sugar each. Add tomato paste. Deglaze with broth and simmer on a low heat for 10-15 minutes. If there is not enough liquid, add the broth. Season again with salt and pepper.
3. While the vegetables are cooking, cook the spaghetti in salted water until al dente, drain and return to the pot. Add the hollandaise sauce and mix with the pasta. Stir the pasta into the vegetables and serve.
4. I cook the recipe once a week during the asparagus season because it`s quick and delicious.
5. Tip:
6. I take less and less of the hollandaise, so to speak by eye.