At a glance
You're making a vibrant, quick pasta dish where crisp asparagus gets lightly pan-fried with sun-dried tomatoes and onion while the spaghetti cooks alongside. The secret is using the starchy pasta water to create a silky sauce without any cream, so timing everything together is key – and totally doable in about 30 minutes.
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Sauté the onion and tomatoes
Finely chop the onion. Pour a little of the oil from the jar of sun-dried tomatoes into a pan and sauté the onion in it. About three minutes will do, then add the tomatoes, cut into pieces.
For this step
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Cut the asparagus
Cut the asparagus into pieces about 4 cm long. Set the tips aside for now.
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Sauté the asparagus
Fry for another 5 minutes, then add the asparagus tips. Cook for about another two minutes, so the tips stay crisp. Keep stirring so the flavours combine and everything gets a nice light sear.
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