Linguine with Asparagus and Beef

Ingredients

• 6 ripe tomatoes (large)
• 100 g mushrooms
• 1 green bell pepper
• 500 g Green Asparagus
• 1 stalk Celery
• 1 large onion
• 1 piece fresh ginger (ca. 2 cm)
• 2 Garlic cloves
• 4 tbsp olive oil
• 120 ml dry white wine
• Salt
• Pepper (freshly ground)
• sugar
• 500 g beef fillet
• 400 g linguine
• 50 g grated Parmesan

Instructions

1. 1.

   Wash the tomatoes, blanch with boiling water, peel and cut into pieces. Clean the mushrooms and quarter them. Wash the bell pepper, clean it and dice it into bite-sized cubes. Wash the asparagus, peel the lower third, trim woody ends and cut into 6 cm pieces. Wash the celery, clean it and slice it.

2. 2.

   Peel the onion, ginger and garlic; finely dice the onion, thinly slice the ginger and garlic. Sauté onion, ginger and garlic in 2 tbsp hot oil in a pan. Add celery, bell pepper, asparagus and mushrooms and sauté briefly. Add tomatoes, pour in wine and simmer gently for about 10 minutes. Season with salt, pepper and a pinch of sugar. If needed, add 2–3 tbsp pasta cooking water.

3. 3.

   Wash the beef, pat dry, slice into ~1 cm thick strips and sear in remaining oil in another pan for 1–2 minutes per side. Season with salt and pepper. Add the beef juices to the vegetables, mix gently but do not cook further.

4. 4.

   While the vegetables simmer, boil the linguine in plenty of salted water until al dente. Drain well and plate. Spoon the beef‑vegetable skillet over the pasta, sprinkle with parmesan and serve.