Grilled asparagus with lemon-pasta

Schritte 1/6

• ½ TL Chili
• 300 g Green asparagus
• 2 Garlic cloves
• 1 Shallot
• 4 EL Soy sauce
• 4 EL Olive oil
• 1 EL Lemon juice
• 1 TL Paprika powder (sweet)

• 1 Backform (32x24 cm)

Preheat the oven to 180 degress Celsius. Cut off the ends (approx. 2 cm) of the aspargus and halve the shallots and garlic cloves. Then put all ingredients into the oven dish and mix well. Season with some good grinds of salt and pepper and some sugar (about 1/2 teaspoon). Place the oven dish in the oven till the aspargus is soft (approx. 20-25 minutes). When the aspargus is ready take it out and set aside.

Schritte 2/6

• 2 Garlic cloves
• 1 Shallot
• 1 EL Coconut oil
• 1 TL Lemon zest

• 1 Pfanne (groß, mit Deckel)

Chop the shallots and garlic finely and grate the lemon (-> 1 tsp). Put a the coconut oil on medium heat and stirr in the shallots, garlic and lemon zest. Sauté for about 5 minutes stirring every now and then.

Schritte 3/6

• 150 g Cherry tomatoes
• 150 ml Coconut milk

• 1 Topf (groß, mit Deckel)

Halve the cherry tomatoes and set aside. Deglaze the lemon mixture with the coconut milk and put on high heat to reduce the fluid stirring every now and then. Reduce the heat after about 5 minutes and let simmer for another 10 minutes. In the mean time bring a big pot of salted water to boil.

Schritte 4/6

• 200 g Pasta

Cook the pasta till al dente (according to package instructions) and add the cherry tomatoes to the sauce. Set the sauce on low-medium heat for about 15 minutes. When the pasta is ready pour off the water and set aside.

Schritte 5/6

• Salt
• Pepper
• Sugar

Turn off the stove and stirr in the pasta. Season with salt, pepper, some lemon juice and a bit sugar.

Schritte 6/6

• 2 Teller (groß, zum Servieren)

Arrange the spaghetti with the asparagus as you like. Before serving drizzle some of the asparagus marinade over the dish. This gives you that little bit of extra. Enjoy:)

Guten Appetit!