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Spaghetti with orange and asparagus sauce

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Ingredients for 2 servings:

  • 250g spaghetti
  • 1 orange(s)
  • 10 cherry tomatoes
  • 200 g asparagus
  • 1 cup of cream
  • ½ bunch coriander leaves
  • 30 g butter
  • 1 tsp sugar
  • 1 small onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fast, delicious, vegetarian

Cook the spaghetti al dente and toss with a little butter and salt. Peel the asparagus and cut into small pieces. Add a spoonful of sugar and a spoonful of butter to the cooking water and cook the asparagus for about 8 minutes until al dente. Lightly fry coarsely ground pepper in butter in a pan, add the onion and cherry tomatoes, deglaze with a cup of the asparagus water, and reduce the heat. Squeeze half an orange and add the juice along with the cream. Simmer for a few more minutes. Season with salt and freshly ground pepper. Fold in the spaghetti and sprinkle the torn coriander leaves over the spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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