Ingredients

  • 200 gr (1/2 pound) spaghetti
  • 125 ml (1/2 cup) of asparagus stems
  • 85 ml (1/3 cup) of tomato soup or vegetable broth
  • 10 ml (2 tsp.) olive oil
  • 125 ml (1/2 cup) asparagus tips
  • 1/2 chopped onion
  • 1/2 chopped clove of garlic
  • 6 gr (2 tsp.) dry chervil
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Preparation

  • Cook the pasta as usual. In a saucepan, boil the asparagus stems in the soup or chicken broth. Reduce to low heat and let simmer about 5 minutes. Blend the mix in a purée. Reserve. In a saucepan, heat the oil at medium heat. Fry the onion and the garlic about 2 minutes and stir time to time. Add the asparagus tips and the cooked spaghetti. Cook 1 minute in stirring. Add the asparagus purée and the dry chervil. Salt and pepper, cook about 2 minutes in stirring.

Chef's notes

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