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Tagliolini with Asparagus and Tomatoes

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Tagliolini with Asparagus and Tomatoes

The perfect tagliolini with asparagus and tomatoes recipe with a picture and simple step-by-step instructions.

  • 500 g Tagliolini
  • 250 g Cherry tomato mix
  • 1 tbsp Lemon
  • 120 g Goat cheese thaler
  • 50 g Bacon slices
  • 4 tablespoon Extra virgin olive oil
  • 1 branch Oregano
  • Sugar
  • Oil
  • Salt and pepper
  1. Wash the asparagus and cut off the ends, cut into oblique strips. Wash and quarter the tomatoes. Heat the oil in a pan, fry the asparagus and the tomatoes lightly. Mix with the olive oil and lemon, season with salt, pepper and sugar. Cook the pasta as described, drain and mix with the asparagus tomato sauce, add the oregano. Wrap the cheese thalers with the bacon slices and fry briefly on both sides. Put on the pasta-tomato-asparagus sauce and serve.
Dinner
European
tagliolini with asparagus and tomatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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