Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 350 g ribbon pasta, reen
- 500 g asparaus, white
- 1 clove garlic
- 3 tablespoon olive oil
- 50 g butter
- 50 g parmesan, freshly rated
- 1 teaspoon, leveled sugar
- 1 pinch (s) oregano
- Salt and pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- The asparagus is peeled and cut into 2 cm wide, oblique pieces.
- Meanwhile, the pasta water is boiled.
- Heat the olive oil in a deep pan and sear the asparagus for 10 minutes with the lid closed and on a mild heat.
- Now the pasta is boiled in salted water.
- The diced garlic clove is added to the asparagus. Now the asparagus is fried in an open pan over a higher heat and lightly caramelized with the sugar. After another three minutes, the vegetables are seasoned with salt, pepper and oregano grated with a fingertip. The butter is added and mixed with pasta and parmesan.
- A green salad and a dry white wine go well with it.
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