Green and white asparagus with pasta

Ingredients for 2 servings:

• ½ kg asparagus, green
• ½ kg white asparagus
• 4 medium-sized tomatoes, cut into pieces
• 1 bunch arugula, cleaned and possibly chopped
• ½ bunch parsley, flat, roughly chopped
• 4 tbsp olive oil
• 2 tbsp vegetable broth, instant
• 100 ml white wine
• 2 cloves garlic
• 300 g pasta (e.g. rigatoni)
• Salt
• Balsamic vinegar
• pepper
• Parmesan cheese if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil water and cook the pasta al dente according to the package instructions. Heat 3 tablespoons of oil in a large pan. Add a halved garlic clove. Slice the white asparagus diagonally into 2-3 cm wide pieces (halve if necessary), add and fry for about 4 minutes. Then slice the green asparagus diagonally into 2-3 cm wide pieces, add and continue frying until the asparagus is browned. Season with salt and pepper. Pour in the white wine. Add the vegetable stock. Press in 2 cloves of garlic. Continue simmering until the asparagus pieces have the desired bite. Place the tomatoes and arugula in a large salad bowl with 1 tablespoon of oil, a little balsamic vinegar, 1 crushed garlic clove, salt, and pepper. Then add the cooked pasta on top. Finally, scatter the mixed asparagus and its broth directly over the salad. Season with pepper. Mix and, if desired, grate some Parmesan cheese over the top. Note: We’ve made this recipe in many variations (with Italian broccoli instead of asparagus, or just with arugula). This blend seems to work best. Of course, you don’t need as much garlic. Good, fresh ingredients are important. We only use genuine balsamic vinegar. This brings out the best flavor.