Asparagus Spaghetti – Quick and Easy
·Sauté the onion and tomatoes
Finely chop the onion. Pour a little oil from the jar of sun-dried tomatoes into a pan and use it to sauté the onion. About three minutes will do, then add the tomatoes, cut into pieces.
Cut the asparagus into pieces
Cut the asparagus into pieces about 4 cm long. Set the tips aside for now.
Sauté the asparagus
Cook for another 5 minutes, then add the asparagus tips as well. Cook for about two more minutes, so the tips stay crunchy. Keep stirring so the flavours combine and everything gets a nice light sear.
Cook the spaghetti
While you're busy with the asparagus and tomatoes in the pan, cook the spaghetti in salted water until tender. Drain, but set aside about a cup of the cooking water.
Bring it to a creamy consistency
Return the drained spaghetti to the pot and add the mixture from the pan. Stir, then pour in about half a cup of the reserved water. Mix well — the water will make the spaghetti creamy instead of dry. Add a little more water if needed.
Grated Parmesan
Serve immediately on plates and sprinkle with grated Parmesan.