Summary

Ingredients

• 115 g ribbon noodles
• 200 g asparaus, reen or white
• 1 teaspoon oil
• 1 clove garlic
• salt
• 1 teaspoon sugar
• 1 dash balsamic vinegar, white
• 50 ml vegetable stock
• Seasoned Salt
• 10 g cheese, liht, rated

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Instructions

1. Cook the tagliatelle in salted water until al dente.
2. In the meantime, peel the asparagus and cut into pieces. Heat the oil in a pan and fry the asparagus in it. Add the squeezed garlic, stir and pour a little balsamic vinegar and vegetable stock to soften the asparagus. Add 1 teaspoon of sugar.
3. Add the drained pasta to the asparagus, mix everything well, season with herb salt and fold in the grated cheese.