Pasta with Green Asparagus

Ingredients

• 2 handfuls of wild garlic
• 1 tbsp Lemon Juice
• 40 g grated Parmesan
• 50 ml olive oil
• Salt
• Pepper
• 1 tsp sugar
• 400 g green asparagus
• 350 g ribbon pasta
• parsley (for garnish)

Instructions

1. 1.

   Rinse the wild garlic and pat dry. Roughly chop the leaves, place them in a mortar, and grind finely. Add lemon juice and Parmesan, then gradually pour in olive oil while mixing until a creamy paste forms. Season the pesto with salt and pepper.

2. 2.

   Wash the asparagus, peel the lower third, and trim the tough ends. Slice the spears lengthwise into thin strips using an asparagus peeler or chisel. Bring a pot of salted water with sugar to a boil and blanch the asparagus for 1-2 minutes. Drain and set aside.

3. 3.

   Cook the ribbon pasta in salted water until al dente. Immediately toss the hot noodles with the pesto and fold in the asparagus strips.

4. 4.

   Serve the pasta on warmed plates and garnish with parsley.