Pasta with green asparagus à la Wuscheline

Ingredients for 4 servings:

• 500 g spaghetti or linguine
• 500 g asparagus, green
• 2 stalk(s) spring onion(s)
• 2 cloves garlic
• 10 mushrooms, brown
• 10 tomatoes, small
• 2 tbsp olive oil
• 1 tbsp Balsamic vinegar, dark
• Salt
• pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta over medium heat until al dente. Meanwhile, prepare the ingredients. Depending on the quality of the green asparagus, you may want to remove or peel only the bottom end. Then clean and cut diagonally into bite-sized pieces and set aside. Wash the spring onions and slice them into thin rings. Peel the garlic and also chop finely. Clean and quarter the mushrooms, wash the tomatoes, remove the stems and also cut them into bite-sized pieces. Heat a large pan over high heat. Add the olive oil. Add the asparagus pieces, but not the tips, and fry over medium heat for about 5 minutes until they are lightly browned. Add the spring onions and garlic and fry for another 1-2 minutes. Don’t forget to stir. Then add the asparagus tips. Stir briefly and then add the mushrooms. Also fry briefly. Then deglaze with the balsamic vinegar. Now add the tomatoes and season with salt, pepper, and a little sugar. If the liquid isn’t enough, add more olive oil and balsamic vinegar. When the pasta is al dente, drain the water and add the pasta to the pan, toss to combine, and then simply enjoy. We love linguine with this, but you can use any other type of pasta, too.