(for 2 p)
a bunch of green asparagus
250 g pasta
a handful of cashew nuts
1 cup of panko crumbs (from the Asian store)
Pour hot water over cashews and let sit for about 15-30 minutes. Cut ends off green asparagus and peel bottom piece if necessary.
Cut off tips and 5 cm of the spears and set aside. Cook remaining asparagus pieces in salted water until done.
Drain cashew and mix with cooked asparagus
plus some asparagus water in a blender to a smooth paste. Season to taste with salt and pepper.
Heat pan and sauté asparagus tips in olive oil. Add garlic cloves to taste. Stir-fry and add the panko crumbs and thyme just before the end of cooking. It may need more olive oil. Stir well, as the bread crumbs quickly become too dark.
Cook pasta in plenty of salted water until al dente. Skim off some pasta water (about a ladleful) and mix with asparagus cream. Arrange the pasta on warmed plates and finally serve the roasted asparagus with the thyme crumbs.
About the author:
Let me introduce myself.
My name is Bettina and I have been cooking with passion ever since I can remember. Originally I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children and live in Munich with my husband, dog and youngest child. I am also a grandma.
Last year I completed a one-year training as a nutritionist and as a mindfulness coach. Healthy food and a happy soul are the foundation for a healthy life, so I try to translate all my knowledge into healthy and delicious dishes.
I have been organizing cooking trips to Marrakech for a few years now. Unfortunately, Corona is throwing a wrench in the works at the moment.
From now on I may suggest you a recipe every month. Mainly vegetarian and always seasonal. It should be quick and delicious. I promise!
Also feel free to check out Bettina on Instagram: @besch_food