Summary

Ingredients

• 1 kg asparagus, white
• 2 lime (s)
• olive oil
• 1 tablespoon sugar
• salt
• 1 packet spaghetti
• 0.5 ½ pack parmesan cheese

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Instructions

1. Peel the asparagus, then halve it lengthways and halve to quarters widthways, depending on the thickness.
2. 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
3. Season to taste with about 1 tablespoon of sugar and about 1 teaspoon of salt (more or less, but not too salty).
4. 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.
5. Meanwhile, cook the spaghetti al dente.
6. Put the finished pasta in a bowl, pour the asparagus over it, pour the lime-olive oil mixture over it and mix well.
7. 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.