Asparagus Tagliatelle

Ingredients

• 500 g thick white asparagus stalks
• 400 g green tagliatelle
• Salt
• 1 Garlic clove
• 2 tbsp olive oil
• 100 g cherry tomatoes
• white pepper (ground)
• smooth parsley
• 30 g Parmesan

Instructions

1. 1.

   Peel the asparagus. Cut off the heads and set aside. Slice the asparagus stalks into thin strips with an asparagus peeler or cheese slicer.

2. 2.

   Cook the pasta in plenty of boiling salted water according to package instructions until al dente. Blanch the asparagus strips in lightly salted boiling water for 1 minute, then drain and let them dry.

3. 3.

   Peel the garlic. Heat the olive oil and press the garlic into it. Wash and quarter the cherry tomatoes. Mix briefly in the garlic oil. Drain and dry the pasta.

4. 4.

   Combine the asparagus strips with the tomatoes. Rinse the parsley, shake off excess water, and pluck the leaves from the stems. Fold into the pasta. Sprinkle grated or finely shaved parmesan over the dish.