Spaghetti with asparagus and wild garlic

Ingredients for 2 servings:

• 10 stalk(s) asparagus, white
• some salt
• some sugar
• some butter
• 180g spaghetti
• 1 tbsp olive oil
• 10 cocktail tomatoes
• 5 leaves of wild garlic
• Salt
• Pepper, from the mill
• 2 tbsp green pesto (preferably wild garlic pesto)
• some Parmesan, sliced
• some chili, from the mill

Instructions

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

Peel the asparagus and cut into pieces about 3 cm long. Bring a pot of water to a boil with salt, sugar, and a little butter. Cook the asparagus until al dente, then drain. Meanwhile, cook the spaghetti in salted water until al dente, then drain. Halve the tomatoes and slice the wild garlic. Heat the olive oil in a pan and briefly fry the asparagus. Then add the tomato halves and fry. Finally, add the spaghetti, season with salt, pepper, and chili, and toss everything together. Serve on plates, top each with a teaspoon of pesto, and grate Parmesan cheese over the top.