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Binchen's tagliatelle with fried asparagus

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Ingredients for 1 servings:

  • 115 g tagliatelle pasta
  • 200 g asparagus, green or white
  • 1 tsp oil
  • 1 garlic clove(s)
  • Salt
  • 1 tsp sugar
  • 1 shot of balsamic vinegar, white
  • 50 ml vegetable stock
  • herbal salt
  • 10 g cheese, light, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW 7 – 8.5 P.

Cook the tagliatelle pasta in salted water until al dente. Meanwhile, peel and slice the asparagus. Heat the oil in a pan and sauté the asparagus until well browned. Add the crushed garlic, stir, and drizzle with a little balsamic vinegar and vegetable stock to soften the asparagus. Add 1 teaspoon of sugar. Add the drained pasta to the asparagus, mix well, season with herb salt, and fold in the grated cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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