Spaghetti with fried green asparagus and peppers

Ingredients for 2 servings:

• 250g spaghetti
• 300 g asparagus, fresh, green
• 1 small bell pepper(s), red
• 1 tbsp clarified butter
• 100 ml dry white wine
• 150 ml cream, alternatively 100 ml cream and 50 ml milk
• 3 tbsp Parmesan
• 1 tsp, stripped thyme, dried
• some sugar
• Salt
• Pepper, freshly ground white

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian quick meal for a quick after-work meal

Wash and trim the asparagus and bell peppers, and cut into bite-sized pieces. Grate the cheese, boil the pasta water, and heat the clarified butter in a deep pan. Add the pasta to the boiling water. Sauté the asparagus pieces, excluding the asparagus heads, for about 3 minutes. Season with salt and sprinkle with a little sugar. Add the asparagus heads and bell peppers and sauté for another 3 minutes. Sprinkle the grated cheese over the sautéed vegetables. Add the thyme and a little pepper. Deglaze with the wine and allow to reduce slightly. Reduce the heat to low and add the cream. Season to taste and add the al dente spaghetti, still dripping wet, to the sauce. Mix carefully and serve immediately on warmed plates. For something a little more filling and a non-vegetarian option, you can add a small, fried piece of salmon fillet on top.