Summary

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

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Instructions

1. 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.
2. Halve the tomatoes, cut the wild garlic into strips.
3. 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.
4. Arrange on plates, add a teaspoon of pesto and grate the parmesan on top.