Summary

Ingredients

• 250 g ribbon noodles, (preferably homemade)
• 500 g asparaus, reen
• 10 small cherry tomato (s)
• 3 clove (s) garlic
• 75 g parmesan cheese
• a bit salt
• some black pepper, freshly ground
• some olive oil

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Instructions

1. Cook the noodles al dente. Catch some pasta water (1-2 cups) when draining.
2. 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.
3. 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.
4. Arrange on plates and serve sprinkled with the legal parmesan.