Summary

Ingredients

• 1 ½ kg asparagus (asparagus tips)
• 400 g cocktail tomatoes
• 50 g pine nuts
• 150 g parmesan, in one piece
• 1 bunch basil
• 6 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon raw cane sugar
• 1 teaspoon lemon juice
• salt
• Black pepper
• 500 g spahetti
• 1 pinch (s) nutmeg

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Instructions

1. Wash the asparagus tips, cut off the ends and cut in half if necessary. Wash and halve the tomatoes. Roast the pine nuts in a pan without fat until they smell fine and set aside. Finely grate the parmesan. Rinse the basil with cold water, shake it dry, pluck the leaves and cut into 3 - 4 mm wide strips.
2. Heat the olive oil in a large pan, fry the asparagus and tomatoes in it for about 15 minutes, stirring occasionally. In the meantime, peel the garlic, press through and mix with sugar, lemon juice and 6 tablespoon hot water. Mix the garlic stock into the pan with the asparagus about 5 minutes before the end of the cooking time. Season with salt and pepper.
3. In the meantime, cook the spaghetti in a large saucepan in salted boiling water according to the instructions on the packet until al dente, then drain and collect the cooking water. Put the spaghetti back in the saucepan or in a large bowl and mix with the fried asparagus, tomatoes and cheese. Stir in the cooking water in portions until it has a creamy consistency. Season to taste with salt, pepper and nutmeg. Serve sprinkled with basil and pine nuts.
4. White wine goes well with it.