Spaghetti with green asparagus, tomatoes and cilantro
Ingredients
- 500g white asparagus
- 500g spaghetti
- 100g cherry tomatoes
- salt, to taste
- pepper, to taste
- olive oil, to taste
- 1 clove of garlic
- 1-2 tbsp soy sauce
- 1 squeeze of lemon juice
- 1 pinch of sugar
- Chili pepper, finely chopped
- Coriander, finely chopped
Utensils
- pot
- pasta colander
- pasta spoon
- pan
- wooden spatula
- knife
Instructions
- Cook the spaghetti al dente in plenty of salted water.
- Poach the thin asparagus spears lightly in a pan with a little butter over a medium heat for approx. 2-3 minutes.
- Add the halved cherry tomatoes and season with salt for approx. three minutes while stirring and pepper.
- Remove the vegetables from the heat and season with a sauce made from a mixture of olive oil, crushed garlic, soy sauce, lemon juice, salt, sugar, coriander and finely chopped chilli.
- Drain the water from the spaghetti pot and add the butter Fold into the pasta.
- Add the asparagus and tomatoes and the sauce.
- Stir the pasta and serve.
