Monday, 11 June 2012


This year, more than in years past, we have been taking full advantage of the Spargel (asparagus) season—now transitioning from the more familiar white Spargel, which is starting to become woody this long after the harvest, to the green variety. I am not sure why but the green seems a little more versatile, though taking well to the classic way of serving it as well, and we tried it as a pasta dish that was fun and easy to make. For two people, one needs:
  • 500 grams of green asparagus—about 16 spears
  • One medium onion, finely chopped
  • 250 grams of cherry tomatoes
  • Freshly grated Parmesan cheese for topping
  • About 300 grams of egg noodles
  • Olive oil, muscat, salt to taste, dried or finely chopped basil and thyme
Rinse and then chop the asparagus into bite-sized pieces; dice the onion and set aside. Measure out the pasta and cook the noodles according to instructions. Next in a large sauce pan with a liberal amount of olive oil, letting the oil get hot, sautรฉ the asparagus and onion. The vegetables will take about ten minutes, and if one times it right, that will take about as long as the noodles and a good rule-of-thumb with the pasta is to fill one serving bowl to the brim with noodles to determine how many it will take for two. Half the tomatoes and add to the vegetables in the pan just long enough to warm them up a bit. When the noodles are cooked, drain and season with muscat and fold into the vegetable mixture, stirring in the spices and seasoning. Service with a dash of grated Parmesan and enjoy with a refreshing beverage.