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Cooking
Asparagus Spaghetti – Easy and Quick
· 4 servings
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.
Cut the asparagus
Cut the asparagus into pieces about 4 cm long. Set the tips aside for now.
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.
Cook the spaghetti
While you're working your magic with the asparagus and tomatoes in the pan, cook the spaghetti until tender in salted water. Drain, but set aside about a mugful of the cooking water.
Creamy finish
Return the drained spaghetti to the pot and add the mixture from the pan. Stir, then pour in about half a mug of the reserved water. Mix well – the water is what makes the spaghetti creamy instead of dry. Add a little more water if needed.
Grated Parmesan
Serve immediately and top with grated Parmesan.