Summary

Ingredients

• 330 g linuine
• 500 g asparaus, reen
• 125 g cherry tomato (s)
• 125 g chorizo
• 1 medium onion (s)
• 3 teaspoons honey
• 2 cloves garlic)
• 1 tablespoon olive oil
• salt and pepper
• 2 tablespoon butter
• herbs Provence

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Instructions

1. Peel the asparagus and cut into bite-sized pieces. Halve the cherry tomatoes and cut the chorizo into half slices approx. 3 mm thick. Do not cut the onion too finely and finely chop the garlic. Provide everything.
2. Cook the linguine according to the instructions on the package.
3. Meanwhile, sweat the onion in a little butter and add the honey. Caramelize if desired, but this is not absolutely necessary. After about 2 minutes, add the chorizo and garlic and let stand for 2 minutes over medium heat, stirring constantly. Then set aside the onions, chorizo and garlic in another container.
4. Put some more butter in the pan and fry the asparagus. Not too long so it doesn`t get mushy. After about 2 minutes add the cherry tomatoes and season with a little salt and pepper. Add the herbs of Provence.
5. Then return the onion and chorizo to the pan and mix well. Add the drained linguine, toss and season with olive oil, salt and pepper.