Penne Rigate with Fried Asparagus and King Prawns

For the pasta:

1. I peel the asparagus and cut the stalks diagonally into 4 pieces. I cut the cleaned spring onions into rings, quarter the cocktail tomatoes and cut the basil into coarse strips.
2. I cook the penne rigate in plenty of salted water until it is firm to the bite.
3. I heat some olive oil in a large pan and fry the asparagus over medium heat. I add a pinch of sugar, let it caramelize, then add the spring onions and let them simmer a little. Finally I add the cocktail tomatoes and the basil, swirl everything briefly under each other and season with a little salt and pepper.
4. I drain the penne rigate and lift it dripping wet under the vegetables.

For the king prawns:

1. I roughly cut the garlic and chilli pepper into slices. Then I heat some olive oil and let the garlic and chili peppers sauté for a few minutes. I add a pinch of mild curry powder and pink hot pepper and sweat the spices a little. Finally, I add the thawed, ready-to-cook king prawns and let them sear for two to three minutes on each side.
2. I serve the pasta with grated Parmesan cheese, a couple of wafer-thin slices of spring onion and chilli strips and a couple of basil leaves and put the king prawns on top.