Pasta with roasted asparagus, cocktail tomatoes and arugula

Ingredients for 2 servings:

• 300 g spaghetti or linguine
• 8 stalk(s) asparagus, white or green
• 12 cocktail tomatoes
• 100 g arugula
• 100 ml dry white wine
• 50 g Parmesan (Grana Padano)
• Sea salt, coarse
• Black pepper, freshly ground

Instructions

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

An Italian variation for asparagus season

Cook pasta al dente according to the instructions. Peel the white asparagus, trim the ends of the green asparagus, and cut into 4-5 cm long pieces. In a large pan, fry the asparagus in plenty of olive oil over medium heat. The asparagus should brown nicely on the outside, but don’t overcook it, about 5-7 minutes. Add the whole cherry tomatoes and let them come to a boil for about 3-4 minutes. Deglaze with white wine, fold in the pasta, add the arugula, and serve on large plates. Sprinkle with coarse salt and freshly ground pepper. Serve with shaved Grana Padano.