Spaghetti with wild asparagus and rhubarb
Bitter - sour combination. It takes courage to try this one too, and I really enjoyed waiting for the results. The combination is dark - and for those who are afraid I responsibly claim - it is neither a bitter nor a sour dish. On the contrary, the perfect combination! And this year we are enjoying an abundance of wild asparagus in May as well. My husband delights me every weekend with a wonderful bouquet of these healthy spring shoots. And the rhubarb has grown in the garden so I can already pick it. I combined these two wonderful plants and got a wonderful lunch!
Preparation steps
- Wild asparagus is the first spring plant that cleanses our body. We really like them in all combinations - soup, omelets, combined with pasta, rice - in all ways!
- Crush the asparagus to the hard part. Boil them for only 2-3 minutes, no longer! Place in a strainer and rinse under cold water. Allow to drain. Save the water in which the asparagus was cooked.
- And rhubarb in the garden grows first - already in early March, you can pick and use the stems. If they are covered with a bucket after sprouting from the ground, they will grow faster and their stems will be red. In the UK, they are planted in abandoned mining tunnels where they are without sun - their stems are extremely beautiful and red.
- Cut the spring onions into rings and sauté in olive oil.
- Wash the rhubarb stalks, dry them and cut them into pieces, then add the onions. Also wash the peppers, dry them and cut them into pieces. Add it to the vegetables beforehand and fry everything briefly. Be careful not to burn yourself. Stir and add a little water in which the asparagus was cooked.
- While the vegetables are frying, cook the spaghetti. Put the cooked spaghetti in boiling water without breaking them. Cook them al dente. Drain (leave a little water from cooking), steam and salt, pour over a little olive oil and stir.
- After about 10 minutes, add the cooked asparagus, stir and fry briefly, adding a little water from cooking the spaghetti.
- Season with salt, pepper with freshly ground pepper and add the cooking cream. Remove from the heat, add the spaghetti and stir them into the prepared mixture.
Serving
Serve with grated parmesan.