Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 10 stalks asparagus, white
- a bit salt
- some sugar
- some butter
- 180 g spahetti
- 1 tablespoon olive oil
- 10 cocktail tomatoes
- 5 wild garlic leaves
- salt
- Pepper from the grinder
- 2 tablespoon pesto, green (if possible wild garlic pesto)
- some parmesan, grated
- some chilli, from the mill
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into pieces approx. 3 cm long. Bring the water to the boil in a saucepan with salt, sugar and a little butter, cook the asparagus in it until it is firm to the bite and drain. Meanwhile, cook the spaghetti in salted water until al dente and drain as well.
- Halve the tomatoes, cut the wild garlic into strips.
- Heat the olive oil in a pan and briefly fry the asparagus pieces. Then add the tomato halves and fry them. Finally add the spaghetti, season with salt, pepper and chilli and toss everything through.
- Arrange on plates, add a teaspoon of pesto and grate the parmesan on top.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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