Easy lemony green asparagus pasta

Step 1/3

• 400 g green asparagus
• 2 cloves garlic
• 1 lemon
• salt

• cutting board
• knife
• pot (large)

Remove the woody ends from the asparagus and cut diagonally into about 2cm / 0.8 inch pieces. Finely slice the garlic. Peel the lemon and separate the segments. In doing so, collect any juices that come out. Then roughly chop the basil and set aside. Bring a large pot of water to a boil and add salt.

Step 2/3

• 5 tbsp olive oil

• frying pan
• spatula

Cook the pasta al dente according to package instructions. In the meantime, heat olive oil in a large skillet over medium-high and sauté the asparagus for about 2-3 minutes. Then add the garlic and sauté. Deglaze with about half a ladle of pasta water and, if you have any, the collected lemon juice.

Step 3/3

• salt
• pepper
• Parmesan cheese (for serving)

• grater

Drain the pasta, reserving some pasta water. Add the pasta to a pan and add pasta water again as needed. Season with salt and pepper. Finally, add the flesh of the lemon and basil and toss everything well. Serve with freshly shaved Parmesan cheese and enjoy!

Enjoy your meal!