John Myers
Ingredients for 2 servings:
- 500 g asparagus, green
- 1 avocado(s)
- 200 g pasta, short variety
- 125 ml vegetable stock
- ½ lemon(s), juice
- 1 tsp, heaped powdered sugar
- some lemon pepper
- 1 tbsp olive oil
- Salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
very fresh
Cook the pasta according to the package instructions. Trim the bottom ends of the asparagus and cut the rest into bite-sized pieces. Set the asparagus heads aside for now. Heat the oil in a pan and briefly fry the asparagus pieces. Dust with powdered sugar and let it caramelize a little. Then add a little vegetable stock and let it simmer gently. After 5 minutes, add the asparagus heads, season with lemon pepper, and continue to simmer. If you like, you can add a little salt at this point (but this is usually not necessary). Halve the avocado, remove the pit, remove the skin, slice, immediately drizzle with lemon juice, and season with lemon pepper. Arrange all components on plates and serve.
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