Vegetarian asparagus pan

Ingredients for 2 servings:

• ½ tsp clarified butter or mild, extra virgin olive oil
• 400 g asparagus, green, ready to cook
• ½ tsp powdered sugar
• 200 g mushrooms, preferably brown, ready to cook
• 4 spring onions, cleaned
• 250 g date tomatoes or cocktail tomatoes, ready to cook
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• e.g. chili salt
• n. B. Pepper, green, freshly ground
• 3 tbsp pesto (lemon balm pesto with wild garlic), from the database
• 250 g pasta, preferably orecchiette or garganelli

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

low-fat vegetable side dish with pasta

Wash the asparagus and cut off about 3 cm from the bottom of each asparagus spear. Split the asparagus spears diagonally into pieces about 4 cm long. Thinly slice the mushrooms and spring onions. Wash the tomatoes, halve them, and remove the stems. Bring a pot of salted water to a boil to cook the pasta. In a pan over medium heat, first fry the asparagus pieces in clarified butter or oil and dust with a little powdered sugar. Halfway through, add the pasta to the boiling water. Then add the thyme and rosemary as well as the finely chopped mushrooms and toss the contents of the pan. Add the spring onions and fry. Add the halved tomatoes, toss everything together again, and season with chili salt and pepper. Drain the pasta while it is still al dente. Add about 3 tablespoons of pasta water to the vegetables and toss the contents of the pan again. Mix the pasta with the lemon balm pesto and wild garlic, arrange it in deep plates with the vegetables, and serve immediately. Tip: If desired, you can add finely grated hard cheese or finely diced feta cheese. Pesto recipe: http://www.chefkoch.de/rezepte/3082261460895749/Zitronenmelisse-Pesto-mit-Baerlauch.html