John Myers
Asparagus – Pasta – Wok
The perfect asparagus – pasta – wok recipe with a picture and simple step-by-step instructions.
- 8 Poles Cooked white sapphire
- 350 g Cooked pasta
- 5 piece Wiener sausages
- Or cut sausage scraps
- 1 size Sliced onion
- Oil for frying
- Cut chives
- Peel the asparagus with the asparagus peeler, wash and cook in lightly salted water. Then put it in a colander and set aside.
- Cook the pasta – no matter what kind – in salted water, pour it into a sieve and set it aside.
- Cut the wiener sausages – or sausage leftovers – I cut them lengthways.
- Put oil in the wok, toss the onions in it and then fry the leftover sausage with the onion.
- Then add the asparagus pieces, fry them briefly.
- Fold in the pasta and fry for a few minutes.
- Then sprinkle the chives over the whole thing and put them on the table … it is served :-))
- There was also a mixed salad … you can find it here in my cookbook – Salad: … the Xth 😉 –
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