Strawberry Pasta Salad with Asparagus

Ingredients

• 1 kg asparagus
• Salt
• 5 g Butter (1 tsp)
• 2 tbsp lemon juice
• 1 stalk leek
• 500 g strawberries
• 10 g Mint (0.5 bunch)
• a handful of sprouts
• 250 g whole wheat penne
• Pepper
• 2 tbsp olive oil
• 4 tbsp balsamic vinegar

Instructions

1. 1.

   Peel the asparagus and trim the woody ends. Cook the asparagus in plenty of salted water with butter and lemon juice for about 15–20 minutes.

2. 2.

   Meanwhile, clean and wash the leek, then cut it diagonally into strips. Wash, trim, and halve the strawberries. Wash the mint, shake off excess moisture, and pluck the leaves. Rinse the sprouts and drain them.

3. 3.

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

4. 4.

   Remove the asparagus from the water and set aside. Cook the leek in the asparagus cooking liquid for 5 minutes.

5. 5.

   Drain the pasta and leek and mix with mint, strawberries, and sprouts.

6. 6.

   Arrange the asparagus on four plates, top with the pasta salad, sprinkle with pepper, drizzle with olive oil and balsamic vinegar, and serve warm.