Summary

Ingredients

• 500 g asparaus, reen
• 1 pinch (s) sugar
• 500 g pasta, linuine (whole rain)
• 2 large lemon (s), the zest and the juice from it
• 6 tablespoon olive oil
• 50 g parmesan, freshly rated
• 2 sprigs basil
• salt and pepper

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Instructions

1. Cut the prepared asparagus into bite-sized pieces and cook in salted water with a little lemon juice and sugar until firm to the bite and drain.
2. Also cook the pasta al dente. Catch some of the boiling water when draining.
3. Mix the oil with the lemon juice and the parmesan.
4. Fold this mixture with the asparagus into the pasta, possibly stir in some cooking water. Season to taste with salt and pepper.
5. To serve, pour the finely plucked basil and lemon zest over the pasta.
6. You can of course also prepare the dish with spaghetti.