Spaghetti with mushrooms and asparagus
- 500 g baby white button mushrooms
- 500 g asparagus
- 250 g fresh spaghetti
- 50 g sundried tomatoes
- 3 cloves of garlic
- olive oil, salt and pepper
Snap the ends off the asparagus stalks, rinse the asparagus and cut into 2 cm lengths. Wash the mushrooms under running water and cut into quarters. Cut the sundried tomatoes into strips.
Fry the mushrooms in a hot pan, season with salt and drizzle with a little oil.
After 1 to 1.5 minutes, add the asparagus and the tomato strips along with the crushed garlic and a little more oil. Fry for 5 to 8 minutes, making sure that the asparagus retains its crunch. Add the cooked pasta and stir well. Sprinkle with a little fresh parmesan to serve.