Spring Spaghetti

Shorten asparagus spears at the rear end by a good third. Then cut the asparagus spears into pieces of about 3-4 cm and these lengthwise into strips. Wash the spring onions and cut the white and green separately into strips. Drain the dried tomatoes and cut them into small pieces. Wash the radishes, cut them in half and slice them thinly.

Cook the spaghetti al dente according to package directions and drain.

In the meantime, heat the olive oil in a frying pan. Sauté the white part of the spring onion in it. Add the asparagus and radishes. Deglaze with a little vegetable soup or water and cook until al dente. Then add the dried tomatoes and the olives and heat. Season with salt and pepper.

Mix the spaghetti with the other ingredients.

Sprinkle with the green of the spring onion and serve also with grated Parmesan cheese to taste.

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