Summary

Ingredients

• 500 g asparaus, reen
• 250 g spahetti
• 3 clove (s) garlic
• 3 sprigs basil
• 2 tablespoon lemon juice
• olive oil
• salt and pepper
• possibly parmesan (if you like)

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Instructions

1. Cook the spaghetti in salted water until al dente.
2. In the meantime, peel the asparagus in the lower third, cut off any woody end and cut into pieces approx. 2 cm long.
3. Heat plenty of olive oil in a large pan and fry the asparagus in it over low heat, adding the heads about 5 minutes later. Salt well. After approx. 10 minutes add the finely chopped garlic and fry for approx. 2 - 3 minutes.
4. Drain the spaghetti and fry in the pan for about 2 - 3 minutes. Season with salt, pepper and lemon juice.
5. Pick the basil leaves from the stem, chop them up and mix with the finished dish.
6. If you like, you can also shave parmesan cheese over it.