Spaghetti with Wild Asparagus and Lemon Sauce

Ingredients

• 400 g spelt whole‑grain spaghetti
• Salt
• 250 g wild asparagus (alternatively green asparagus)
• 2 tbsp olive oil
• Pepper
• 100 g sour cream (10% fat)
• 75 g Greek yogurt
• 1 large organic lemon
• 0.5 tsp honey

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   Meanwhile, trim and rinse the asparagus. Heat olive oil in a pan, sauté the asparagus 3–4 minutes over medium heat, seasoning with salt and pepper.

3. 3.

   For the sauce, mix sour cream and yogurt. Grate the lemon zest, squeeze out the juice, then add both to the dairy mixture and stir gently. Season the sauce with salt, pepper, and honey.

4. 4.

   Drain the pasta in a colander, let it drain, and serve in small bowls. Top with asparagus and lemon sauce, garnishing with additional lemon zest.