10 June 2018

White asparagus pasta with a tomato and mozzarella salad

It has been a lazy weekend for me, and the Sunday shall continue the same way. We will just go to town shortly and then for dinner to a friend's place. It's still sunny, and the plants are desperate for some rain, but some has finally been forecast for next week. Before that, we will definitely enjoy this warm Sunday, as there is another busy week ahead.

Light pasta dishes are simply the best in this hot season, especially as you can get all the lovely seasonal produce. Now I made a white asparagus pasta with some fresh pea shoots on the top accompanied by a tomato, olive and mozzarella salad. It was a really nice light dinner, and I'm sure that I will have many more dishes like this during the summer.

White asparagus pasta


Fresh spinach tagliatelle
Bunch of white asparagus
1 fresh onion
2 garlic cloves
25 g butter
100 ml white wine
1 lemon's juice
1 tsp sea salt
½ tsp ground black pepper
Fresh pea shoots as topping

Served with a fresh tomato, mozzarella and olive salad on the side.


Prepare the asparagus by peeling it and cutting it into small pieces.

Chop the onion and garlic finely.

Melt the butter in a pan and start lightly frying the asparagus.

After a couple of minutes, also add the onion and garlic, followed in couple of minutes by the white wine and lemon juice.

Let simmer for a few moments, and season with sea salt and ground black pepper.

Cook the pasta, and mix it with the sauce.

Serve with the salad and enjoy!

Your VegHog

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