John Myers
Linguine with Green Asparagus
The perfect linguine with green asparagus recipe with a picture and simple step-by-step instructions.
- 200 g Breakfast bacon
- 500 g Asparagus green
- 100 g Cherry tomatoes
- 2 teaspoon Capers
- 1 Bio lemon zest
- 1 Clove of garlic
- 6 Stems Parsley
- 250 g Linguine
- Wash the asparagus, cut off the woody ends and cut diagonally into slices.
- Wash the tomatoes, cut them in half and cut the bacon into large pieces.
- Heat some oil in a pan and first fry the bacon in it, then add the asparagus and fry for about 5 minutes
- Finally add the tomatoes and capers and season with salt and pepper and let everything cook a little longer.
- Drain the cooked pasta, add to the pan and mix well.
- Wash the lemon, rub the peel, peel the garlic, pluck the washed parsley and chop everything.
- Arrange the asparagus noodle pan on plates and sprinkle with the herb mixture.
- I wish you ************ GOOD APPETIT ***********
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