Summary

Ingredients

• 1 kg asparagus, white
• 400 g pasta (e.. linuine, capellini)
• 1 bunch rocket
• 1 red pepper
• 2 lime (s), untreated
• 2 cloves garlic)
• Olive oil and soybean oil
• Salt and pepper from the mill
• honey
• possibly parmesan

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Instructions

1. Peel the asparagus, quarter it lengthways and cut into pieces approx. 5 cm long. Wash the limes with hot water, rub the peel and squeeze out the juice. Peel the garlic cloves and dice them very finely. Wash the chilli pepper and cut it into small cubes. Wash the rocket, spin dry, remove the stalks and chop up a little.
2. Put 4 tablespoons of soybean oil in a large pan and fry the asparagus pieces over high heat. When they begin to brown, turn the stove down to medium heat and fry for about 10 minutes (depending on the thickness of the pieces). Then season with salt and pepper and briefly add the rocket to the pan so that it becomes warm.
3. While the asparagus is frying, add water for the pasta and cook it al dente.
4. Make a vinaigrette from the lime zest, lime juice, pepperoni, a little honey, salt, pepper, 8 tablespoons of olive oil and garlic and mix with the cooked noodles.
5. Divide the pasta on four plates and top with the fried asparagus. If you want, you can rub some parmesan over it.