Spring shoot alla asparagus tarzan

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 50 g Parmesan (piece)
  • 4 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 8 TABLESPOONS Olive oil
  • 400 g Noodles (e.g. penne)
  • 500 g green asparagus
  • 1 (approx. 200 g) Ciabatta buns
  • 100 g dried soft tomatoes
  • 100 g black olives without stone

Directions

  1. 1

    For the vinaigrette, peel onion and garlic and dice very finely. Grate the Parmesan finely. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in 6 tablespoons of oil. Stir in onion, garlic and parmesan.

  2. 2

    Set aside.

  3. 3

    Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, wash the asparagus, cut off the woody ends (the last 1-2 cm) and peel the lower third of the asparagus with an asparagus peeler.

  4. 4

    Halve the asparagus spears lengthwise, then cut them into 3-5 cm long pieces. Cook in boiling salted water with 1 pinch of sugar for about 3 minutes. Drain and rinse with cold water. Pour the pasta also into a sieve, rinse with cold water and drain.

  5. 5

    Dice the ciabatta roughly. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes for about 5 minutes until golden brown. Take out. Cut tomatoes into smaller pieces. Mix noodles, asparagus, bread cubes, tomatoes and olives.

  6. 6

    Fold in the vinaigrette. Season to taste with salt and pepper. Either eat warm immediately or eat tomorrow as a cold lunch. Genius for the university or the office!.

Nutrition Facts

KCAL
620 kcal
CARBS
79 g
FATS
23 g
PROTEINS
19 g