Bring enough salted water to the boil in a large saucepan. As soon as the salted water boils, cook the noodles al dente over medium heat. Meanwhile, prepare the ingredients.
Depending on the quality of the green asparagus, only remove or peel the lower end if necessary. Then clean and cut diagonally into bite-sized pieces and set aside.
Then wash the spring onions and cut into fine rings. Peel and finely chop the garlic. Clean and quarter the mushrooms, wash the tomatoes, remove the stalk and cut into bite-sized pieces.
First heat a large pan on the highest setting. Add the olive oil. Then add the asparagus pieces, but not the tips yet, to the pan and fry them over medium heat for about 5 minutes until they are lightly colored. Then add the spring onions and garlic and fry for another 1-2 minutes. Don`t forget to stir.
Then add the asparagus tips. Stir briefly and now add the mushrooms. Also fry briefly. Then deglaze with the balsamic vinegar.
Now add the tomatoes and season everything with salt, pepper and a little sugar. If the amount of liquid is not enough for you, add olive oil and balsamic vinegar if necessary.
When the noodles are firm to the bite, pour off the water and add the noodles to the pan, fold in and then just let them taste good.
We love linguine with it, but you can also use any other type of pasta.
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