Kelp noodles and sea spaghetti with tomato and strawberry sauce

Ingredients for 4 servings:

• 100 g sea spaghetti (seaweed)
• 340 g seaweed noodles (kelp noodles)
• 2 tbsp butter
• 250 g cherry tomatoes
• 250 g strawberries, sweet
• 250 g asparagus, green
• some butter for frying
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cooking with algae

Add the dry sea spaghetti to boiling salted water and simmer for about 20 minutes. Rinse the kelp noodles with cold water and cook for about 5 minutes. Taste one of the noodles and test for its bite. If you want it softer, leave it in the water for a few more minutes. If you want the green and white noodles mixed together, mix them in the pot with two forks. Peel and finely chop the bottom part of the asparagus spears, and halve the strawberries and cherry tomatoes. Heat half the butter in two pans. Add the asparagus to the first pan and sizzle gently for about 15 minutes. Toss the pieces regularly until they are lightly browned all over. Add the cherry tomatoes and strawberries to the second pan and toss them in the hot pan for a few minutes. They should not become too soft, just slightly heated, and release their juices. Season with salt and pepper. The pasta can be mixed with the asparagus and sauce or served separately. Tip: Since seaweed pasta, cherry tomatoes and asparagus are quite mild, the dish can be given even more Mediterranean flavor with herbs, Parmesan or bottarga.