Summary

Ingredients

• 200 g linuine or spahetti
• 500 g asparaus, reen
• 1 clove garlic
• 200 ml orange juice
• 50 ml cream
• 1 teaspoon curry powder, mild
• salt and pepper
• Parmesan
• olive oil
• possibly saffron

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Instructions

1. Cook the linguine al dente in salted water. Peel the lower third of the green asparagus, cut off the woody ends generously. Boil the asparagus in salted water for 4 - 5 minutes, drain and rinse in cold water.
2. Reduce the orange juice by half, then add the cream, curry, salt and pepper, briefly bring to the boil again and season to taste. Put the pasta in the saucepan with the orange sauce and keep it warm.
3. Briefly fry the asparagus with a whole, crushed clove of garlic in a little olive oil in the pan so that it can develop a light roasted aroma, pepper. While still in the pan, sprinkle with coarsely grated Parmesan cheese and let it melt slightly. Serve the linguine with the asparagus.
4. I like to use direct orange juice from the refrigerated shelf for this recipe. The cream can also be omitted entirely or replaced with low-fat products. A few threads of saffron also go very well in the sauce. Linguine goes best, but spaghetti can also be used.