Asparagus salad with wild garlic noodles

Ingredients for 2 servings:

• 1 bunch of green asparagus
• 2 m.-large tomato(s)
• 150 g pasta (wild garlic pasta)
• 1 garlic clove(s)
• 30 g pine nuts
• 50 ml cream
• 1 tsp green pesto
• 1 tbsp lemon juice
• Salt and pepper from the mill
• Grana Padano, grated
• Balsamic cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

fresh, quick and healthy

Wash the asparagus, trim off the ends generously, and cut the remaining asparagus into about two pieces. Blanch the asparagus briefly in boiling salted water, then rinse with cold water. Chop the tomatoes. Cook the wild garlic pasta according to the package instructions. While the asparagus and pasta are cooking, briefly toast the pine nuts in a pan until golden brown and set aside until ready to serve. Heat 1-2 tablespoons of butter in a pan, press in the garlic, and toss the asparagus pieces in it. Then, in a sufficiently large bowl, mix the asparagus, pasta, and tomatoes together and season with cream, lemon juice, pesto, salt, and pepper. When serving, I sprinkle the pine nuts, a little balsamic vinegar, and grated Grana Padano over the asparagus salad. The salad can be enjoyed lukewarm or cold.