Summary

Ingredients

• 300 g beef steak (s)
• 1 onion (s)
• 1 clove garlic
• 500 g asparaus, reen
• 150 g cherry tomato (s)
• 200 g penne
• 6 tablespoon olive oil
• some salt and pepper

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Instructions

1. Cut the beef steak into strips approx. 1 cm wide. Peel the onion and garlic. Cut the onion into strips and the garlic into thin slices. Peel the green asparagus in the lower third and cut the ends 1 cm wide. Cut the asparagus diagonally into thirds and halve the tips lengthways. Halve the cherry tomatoes.
2. Cook the penne al dente in plenty of boiling salted water.
3. Sear the meat in 2 tablespoons of hot olive oil in a high pan over high heat, season with salt and pepper and remove.
4. Fry the asparagus, onions and garlic in 4 tablespoons of olive oil in this pan while stirring for 4 minutes. Add tomatoes and fry for 1 minute. Season with salt and pepper. Now drain the pasta, collecting 150 ml of the cooking water. Add the cooking water and meat, bring to the boil briefly, season if necessary and mix in the pasta.