Summary

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

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Instructions

1. The asparagus is peeled and cut into 2 cm wide, oblique pieces.
2. Meanwhile, the pasta water is boiled.
3. Heat the olive oil in a deep pan and sear the asparagus for 10 minutes with the lid closed and on a mild heat.
4. Now the pasta is boiled in salted water.
5. 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.
6. A green salad and a dry white wine go well with it.