Spaghetti with Fried White Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 2 lime (s)
- olive oil
- 1 tablespoon sugar
- salt
- 1 packet spaghetti
- 0.5 ½ pack parmesan cheese
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, then halve it lengthways and halve to quarters widthways, depending on the thickness.
- Wash the limes well, dry them and rub the peel with a zester or grater. This comes in a glass together with the squeezed juice. Then double the amount with the olive oil. The ratio is therefore 1: 1
- Season to taste with about 1 tablespoon of sugar and about 1 teaspoon of salt (more or less, but not too salty).
- Now the raw asparagus strips can be fried in hot olive oil. They are best crunchy and tasty when they have taken on a nice tan. At first it seems that it takes forever, you should always turn it, but in the end they brown quickly.
- Meanwhile, cook the spaghetti al dente.
- Put the finished pasta in a bowl, pour the asparagus over it, pour the lime-olive oil mixture over it and mix well.
- Then either fold in the grated Grana Padano straight away or everyone takes a small handful and pours it over the pasta at the table.
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