Pasta with asparagus

Ingredients for 4 servings:

• 400 g pasta (rigatoni)
• 500 g asparagus
• 40 g onion(s)
• 300 g tomatoes
• 60 ml olive oil
• salt and pepper
• some basil
• some parsley
• Parmesan
• possibly chili powder
• possibly garlic, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the asparagus thinly (you should have about 400g net) and cook in salted water for about 15 minutes until tender, but not too soft. Remove, drain, and cut into 3cm pieces. Now add the pasta and cook al dente. In the meantime, finely chop the shallots and briefly blanch the tomatoes. Peel, deseed, and cut into larger cubes. Heat the oil in a large pot and sauté the shallots until translucent (if you like, you can also add some chopped garlic). Add the pasta and asparagus to the pot and carefully fold in. Fry briefly, stirring constantly. Now add the tomatoes and chopped herbs and stir in. Season with salt and pepper. If desired, add chili powder too. Divide among four plates and serve sprinkled with shaved Parmesan.