Asparagus fettuccine with dried tomatoes

Ingredients for 2 servings:

• 50 g onion(s), chopped
• 1 garlic clove(s), chopped
• 2 tbsp olive oil
• 200 ml vegetable stock
• 1 tsp chili flakes
• 1 tbsp lemon juice
• 50 ml cream
• salt and pepper
• 350 g asparagus, green
• 120 g fettuccine or tagliatelle
• 40 g tomatoes, dried in oil, roughly chopped
• 1 tbsp thyme leaves
• 8 olives, green or black
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy, vegetarian or with meat

Heat the oil in a small saucepan and sauté the onions and garlic. Pour in the stock and simmer for 5 minutes. Add the chili flakes and lemon juice, stir in the cream, and bring to a boil. Season with salt and pepper and keep warm. Peel the bottom third of the asparagus, remove any woody ends, and cut the stalks into 4cm pieces. Cook the fettuccine according to the package instructions, then add the asparagus pieces to the pasta in the pan for the last 5 minutes. Strain the fettuccine and asparagus, return them to the pan, and mix in the tomatoes and thyme. Pour the onion and lemon broth over everything and season again with pepper. Serve on well-warmed plates, scatter the olives on top, and serve sprinkled with parsley. The spicy salsiccia goes perfectly with this dish.