Tagliatelle of Season

First, the asparagus is washed and, if necessary, peeled. The lower piece of the asparagus (about 3cm) should be removed. Then cut the asparagus into 4cm long pieces and set aside. Then halve the cherry tomatoes and also set aside. The white and light green part of the spring onions should be cut into fine rings and also set aside. Cut the leek-like back part of the spring onions into slightly wider rings and set aside separately.

Wash the chicken breast, remove the tendons and cut into bite-sized pieces. Then heat the rapeseed oil in the pan and sear the meat. Season the meat strongly with salt, pepper and paprika. Then take the meat out of the pan and set it aside so that it does not dry out. Meanwhile, bring the water to the boil for the tagliatelle. Salt the boiling water and cook the tagliatelle until they are aldente, cut off briefly and set aside. The pasta water should only simmer slightly, otherwise the tagliatelle will become clammy (stir carefully in between!).

Now heat a little olive oil in the pan. Then add the asparagus. Season this with salt, pepper and a pinch of sugar. Flatten the clove of garlic with a knife and add with the white spring onions. If the sparger still has a bit of bite, the cherry tomatoes are added. Let it heat up briefly. Add the fried chicken back in. Season to taste and, if necessary, add seasoning. Add the finished tagliatelle to the pan and fold in. Possibly add a little olive oil, salt and pepper. If the tagliatelle isn't ready in time, put the pan aside and don't let it cook any further! Finally fold in the green ends of the spring onions. Then arrange everything on the plates and serve with freshly grated Parmesan