Stir-fried asparagus and angel-hair pasta recipe
A light and flavourful dish combining seared asparagus and cooked angel-hair pasta, served in a warm broth enriched with egg and lemon juice and parmesan.
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Cooking tools:
- Skillet
- Stove
- Saucepan
- Slotted spoon
- Whisk
- Mixing bowl
- Ladle
- Serving bowl
- Pasta bowl
Ingredients
- 400 g slim asparagus, trimmed
- Olive oil
- Sea salt and milled black pepper
- 250 g cooked fresh angel-hair pasta, well drained
- 4 cups good-quality vegetable broth
- 1 free-range egg
- Grated Italian Parmesan for sprinkling
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