Baby asparagus and rhubarb fusilli

Ingredients for 4 servings:

• 350g fusilli
• 4 tbsp brown sugar
• 500 g asparagus (baby asparagus) or asparagus heads, white and/or green
• a little vegetable broth
• 400 g rhubarb
• some salt and pepper, from the mill
• 2 small chili peppers, dried
• 100 g arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple, quick, sophisticated, vegetarian

Heat salted water, add the fusilli, and cook according to the instructions. Wash the baby asparagus or asparagus tips and pat dry. If using asparagus tips, the cooking time will be slightly longer. Let the brown sugar caramelize in an uncoated pan without stirring. Immediately add the asparagus and toss briefly in the pan. Pour in a little stock and let the asparagus cook for about 5 minutes. Wash and peel the rhubarb, and cut into 1 cm pieces. Add the pieces to the asparagus, season with salt and pepper, and cook briefly. Crush the chili peppers between your fingers and add them. Caution: Wear gloves! Wash and chop the arugula, and add it to the pan. Add the cooked and drained fusilli and mix well. Arrange the dish on pasta plates and serve.