Improved “Asparagus Pasta Recipe”


You know the feeling when you try to combinate your leftovers and come up with a dish that’s surprisingly tasteful? If you do know this feeling, you might also recognize the know the desire and passion to optimize your creation? This is what I tried to do here. Here you can find the original version I made from the leftover pasta I’m talking about. I thought homemade smoked bacon (Vegetarians: drop the bacon *auch*), oyster mushrooms and grilled asparagus might improve the flavour. Here’s the result:


  • 10 stumps white asparagus
  • 2 shallots
  • 2 bowls of oyster mushroom
  • 300 gr. smoked bacon
  • Pasta
  • Parmezan cheese
  • Pepper and salt
  • Olive oil
  • 2 leafs of laurel
  • Garlic
  • Thyme
  • Some sage leaves
  • Lemon juice

Preparation 1. Peel the asparagus and break off the foot. Cook them for about 6 minutes (al dente). Keep the flavoured water aside (you will need it later on to cook the pasta) 2. Put a Dutch oven, skillet, … on the bbq. Pour some olive oil in it, add the crushed garlic and sliced shallots and let them bake for a while.


3. Meanwhile cut the smoked bacon you made before, shred the oyster mushrooms and add them to the skillet together with thyme, sage and laurel. 4. While waiting you can grill the cooked asparagus over direct fire and cook the pasta al dente.


5. Cut the asparagus in pieces and add them to the oyster mushroom mixture together with the cooked pasta. Pour some of the water you used to cook in the mixture, add some lemon juice and shuffle the whole with some melting butter or olive oil. 6. Finish with parmesan cheese.

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