Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g pasta
- 500 g asparaus, white
- 200 g ricotta
- 2 tablespoon honey
- 2 tablespoon sunflower oil
- 100 ml milk
- 2 small onions
- 2 tablespoon balsamic vinegar, dark
- salt and pepper
- arugula
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut diagonally into bite-sized pieces. Cook the pasta in sufficient salted water according to the instructions on the packet.
- In the meantime, heat the oil in a pan, sauté the onion cubes, add the asparagus pieces and sauté them. Deglaze with balsamic vinegar and honey, mix well and cook for 10 minutes with the lid closed. Mix the ricotta and milk, add to the pan, mix with the asparagus and season with salt and pepper.
- Drain and drain the pasta, add hot under the asparagus vegetables. Fold in the rocket too and arrange everything on the plates.
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