Pasta with asparagus and chicory

Ingredients for 2 servings:

• 200 g pasta of your choice (e.g. spaghetti)
• salt water
• 5 stalk(s) asparagus, white
• 1 m.-large chicory
• 6 tomatoes, dried, in oil
• 100 ml white wine
• 1 tbsp sugar
• salt and pepper
• olive oil
• Parmesan

Instructions

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

Cook the pasta in plenty of salted water until al dente. Peel the asparagus and cut into 2 cm long pieces. Wash the chicory, halve it, and remove the stalk. Then cut it into 1 cm wide strips. Drain the oil from the sun-dried tomatoes and also chop them finely. Heat the olive oil in a pan, add the sugar, and caramelize. Then fry the asparagus in it, add the chicory to the pan, and fry as well. Deglaze with the white wine and reduce over high heat. Add the tomatoes and season with salt and pepper. Finally, briefly fold in the pasta, sprinkle with Parmesan, and serve.