John Myers
Contents
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Ingredients
- 100 g Sea spaghetti (seaweed)
- 340 g Seaweed noodles (Kelp Noodles)
- 2 tbsp Butter
- 250 g Cherry tomatoes
- 250 g Strawberries, sweetie
- 250 g Asparagus green
- Salt
- Butter
- Pepper
Instructions
- Put the dry sea spaghetti in boiling salted water and simmer for about 20 minutes. Rinse the kelp noodles with cold water and cook for about 5 minutes.
- Try one of the pasta and test the bite. If you want them to be softer, leave them in the water for a few more minutes. If you want to mix green and white noodles, mix them in a saucepan with two forks.
- Peel the lower part of the asparagus stalks and cut into small pieces, halve the strawberries and cherry tomatoes. Heat half of the butter in each of two pans. Put the asparagus in the first pan and let it sizzle for about 15 minutes. Swirl the pieces regularly until they are a little browned all over. Put the cherry tomatoes and strawberries in the second pan and toss in the hot pan for a few minutes. They shouldn't get too soft, just heat them up a little and give off juice. Season with a little salt and pepper.
- The pasta can be mixed with the asparagus and the sauce or served separately. Tip: Since algae noodles, cherry tomatoes and asparagus are quite mild, herbs, Parmesan or bottarga can add even more Mediterranean flavor to the dish.
