Penne with fried and caramelized asparagus

Ingredients for 1 servings:

• 60 g Penne Rigate
• 250 g asparagus, white
• Olive oil for frying or butter
• Parmesan
• 1 ½ tsp brown sugar
• Lemon oil
• Salt and pepper, colored or black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegetarian

Peel the asparagus and cut into approximately 5 cm long pieces. Halve very thick pieces. Finely grate Parmesan cheese if desired. For the penne, bring cooking water to a boil with a little salt. Heat a pan with olive oil or butter over medium heat. Just before the water boils, add the asparagus to the pan. Add the penne to the boiling water and cook for about 9 minutes until al dente. Fry the asparagus over medium heat, stirring, until the asparagus is cooked but still firm to the bite and slightly brown on the outside. This takes about as long as the penne is cooking. Season with salt and pepper. Dissolve the brown sugar in about 2 tablespoons of hot water. When the pasta is al dente, pour it through a sieve and let it drain. While the penne is draining, pour the sugar water over the asparagus and toss the asparagus in it until the water has evaporated. Transfer the penne and asparagus to a plate and toss with the lemon olive oil. Sprinkle the Parmesan cheese on top and serve with a glass of white or rosé wine.