Spring pasta

Ingredients for 2 servings:

• 300 g rump steak(s)
• 1 onion(s)
• 1 clove(s) garlic
• 500 g asparagus, green
• 150 g cherry tomatoes
• 200g penne
• 6 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Penne with green asparagus, beef steak strips and cherry tomatoes

Cut the sirloin steak into approximately 1 cm wide strips. Peel the onion and garlic. Cut the onion into strips and the garlic into thin slices. Peel the lower third of the green asparagus and trim the ends 1 cm wide. Cut the asparagus diagonally into thirds and halve the tips lengthwise. Halve the cherry tomatoes. Cook the penne in plenty of boiling salted water until al dente. Sear the meat all over in 2 tablespoons of hot olive oil in a deep pan over high heat, season with salt and pepper, and remove. Fry the asparagus, onions, and garlic in 4 tablespoons of olive oil in this pan for 4 minutes, stirring. Add the tomatoes and fry for a further 1 minute. Season with salt and pepper. Drain the pasta, reserving 150 ml of the cooking water. Add the cooking water and the meat, bring to a boil briefly, season to taste, and stir in the pasta.