Summary

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

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Instructions

1. Add water and cook the pasta al dente according to the instructions on the package.
2. Heat 3 tablespoons of oil in a large pan. Add a clove of garlic, cut in half.
3. Cut white asparagus diagonally into pieces 2-3 cm wide (halve if necessary), add and fry for approx. 4 minutes.
4. Then cut green asparagus diagonally into pieces 2-3 cm wide, add and fry until the asparagus is browned.
5. Salt and pepper a little. Pour the white wine. Add vegetable stock.
6. Squeeze in 2 cloves of garlic. Continue simmering until the asparagus pieces have the desired bite.
7. 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.
8. 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.
9. 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.
10. Good and fresh ingredients are important. We only use real balsamic vinegar. Then the taste is really the best.