Green and White Asparagus with Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 kg ½ asparagus, green
- 0.5 kg ½ asparagus, white
- 4 medium tomato (s), cut into pieces
- 1 bunch rocket, cleaned and possibly crushed
- 0.5 ½ bunch parsley, smooth, roughly chopped
- 4 tablespoon olive oil
- 2 tablespoon vegetable stock, instant
- 100 ml white wine
- 2 cloves garlic
- 300 g pasta (e.. riatoni)
- salt
- Balsamic vinegar
- pepper
- Parmesan if you like
Print Recipe
Pin Recipe Instructions
- Add water and cook the pasta al dente according to the instructions on the package.
- Heat 3 tablespoons of oil in a large pan. Add a clove of garlic, cut in half.
- Cut white asparagus diagonally into pieces 2-3 cm wide (halve if necessary), add and fry for approx. 4 minutes.
- Then cut green asparagus diagonally into pieces 2-3 cm wide, add and fry until the asparagus is browned.
- Salt and pepper a little. Pour the white wine. Add vegetable stock.
- Squeeze in 2 cloves of garlic. Continue simmering until the asparagus pieces have the desired bite.
- Put the tomatoes and rocket with 1 tablespoon of oil, a little balsamic vinegar, 1 pressed clove of garlic, salt and pepper in a large salad bowl. Then put the cooked pasta on top.
- Finally, distribute the mixed asparagus and the stock directly on the salad. Pepper. Mix together and, if you like, grate some Parmesan cheese over it.
- Note: We have already made many variations of the recipe (with Italian broccoli instead of asparagus or just with rocket). This mix seems to be the best. Of course, you don`t have to take so much garlic.
- Good and fresh ingredients are important. We only use real balsamic vinegar. Then the taste is really the best.
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