John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- 500g linguine
- 4 tomatoes
- 2 garlic cloves
- some olive oil
- some basil, fresh or dried
- some oregano, fresh or dried
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Simple main course
Remove the woody bits from the asparagus and cut into bite-sized pieces. Dice the tomatoes. Cook the linguine al dente according to the instructions. While the asparagus is cooking, briefly fry the garlic in olive oil in a high pan, add the asparagus and fry briefly, then add the tomatoes. Stir everything well and season with salt and pepper. Stir in some basil and/or oregano to taste. Then add the drained linguine and mix everything well. Season again to taste and serve in the pan. Serve with toasted baguette slices. Grate some Parmesan or Pecorino cheese to taste and sprinkle over the linguine. Also excellent as a side dish with pan-fried veal escalopes (saltimbocca) or thinly pounded, breaded pork escalopes.
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