Tagliatelle with Fried Green Asparagus

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cook the noodles al dente. Catch some pasta water (1-2 cups) when draining.
Break off the woody ends of the asparagus. The asparagus spears, depending on size, about thirds. Peel the garlic and cut into thin slices. Wash the cherry tomatoes and cut in half. Grate the parmesan.
Let the olive oil get hot in a pan. Add the asparagus spears and fry vigorously for about 5 minutes until they get some color. Then turn the stove down and add the garlic. Season with salt and pepper. When the garlic is soft (about 2 minutes) add the pasta and tomatoes to the pan, toss. Now add some of the pasta water that you collected earlier so that it doesn`t get too dry. Stir in about half of the grated Parmesan - done.
Arrange on plates and serve sprinkled with the legal parmesan.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.