Summary

Ingredients

• 300 g spahetti, or linuine
• 8 spear / s asparagus, white or green
• 12 cocktail tomatoes
• 100 g rocket
• 100 ml white wine, dry
• 50 g parmesan (Grana Padano)
• Sea salt, coarse
• Black pepper from the mill

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Instructions

1. Cook the pasta al dente according to the instructions.
2. Peel the white asparagus, cut only the end of the green asparagus, then cut into 4-5 cm long pieces.
3. In a large pan, fry the asparagus in plenty of olive oil over medium heat. The asparagus should be nice and brown on the outside, but not fry too long, approx. 5-7 min. Then add the whole cocktail tomatoes and let them take about 3-4 min.heat, then deglaze with white wine, fold in the pasta, add the rocket and serve on large plates. Sprinkle some coarse salt and fresh pepper from the mill on top. Serve with grated Grana Padano.