Linguine with asparagus and Gremolata

Name: Linguine with asparagus and Gremolata
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 250 g green asparagus; 100 g cherry tomatoes; 2 discs Bacon (breakfast bacon); 1 Garlic clove; 5 Stem(s) flat leaf parsley; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 175 g Noodles (e.g. linguine); 7-10 Tbsp salt, pepper, 1 tsp olive oil; 6 Caper apples (or 1 teaspoon capers)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

250 g green asparagus
100 g cherry tomatoes
2 discs Bacon (breakfast bacon)
1 Garlic clove
5 Stem(s) flat leaf parsley
7-10 Tbsp grated rind of 1⁄2 organic lemon
175 g Noodles (e.g. linguine)
7-10 Tbsp salt, pepper, 1 tsp olive oil
6 Caper apples (or 1 teaspoon capers)

Directions

1
Wash the asparagus and cut off the woody ends. Cut asparagus diagonally into thin slices. Wash and halve the tomatoes. Cut bacon into small pieces.
2
For the Gremolata, peel the garlic and chop finely. Wash parsley, shake dry and chop. Mix both with lemon peel. Cook the pasta in 2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet.
3
Heat the oil in a large frying pan. Fry the bacon in it until crispy. Add the asparagus and fry for about 5 minutes. Fry caper apples and tomatoes briefly. Season with salt and pepper.
4
Drain the pasta. Add the asparagus mix to the pot and mix everything well. Season with salt and pepper. Serve and sprinkle with Gremolata.