Tagliatelle Asparagus Salad with Zucchini

Ingredients

• 500 g white asparagus
• 1 Zucchini
• Salt
• 2 tbsp white wine vinegar
• juice of 1 lemon
• ground pepper
• 1 pinch sugar
• 8 tbsp olive oil
• 1 Garlic clove
• 2 tbsp finely chopped herbs (e.g., parsley, basil)
• 250 g green tagliatelle
• Iceberg lettuce

Instructions

1. 1.

   Peel the asparagus and trim the ends. Cut into bite‑size pieces. Rinse, clean, and slice the zucchini into strips. Boil the asparagus in lightly salted water for 5 minutes; add the zucchini during the last minute of cooking. Drain and set aside to cool.

2. 2.

   Whisk vinegar with lemon juice, salt, pepper, sugar, and olive oil in a large bowl. Peel and press the garlic into the mixture. Stir in herbs. Add the asparagus and zucchini, then let sit for 30 minutes to marinate.

3. 3.

   Cook tagliatelle in plenty of salted water according to package instructions until al dente. Drain, rinse with cold water, and drain well. Clean iceberg lettuce, slice thinly, briefly rinse, and dry thoroughly.

4. 4.

   Combine tagliatelle and lettuce with the marinated asparagus‑zucchini mixture. Season again with salt and pepper to taste.