PASTA WITH GREEN ASPARAGUS

AS A CHILD I HATED ASPARAGUS, CAUSE MY FAMILY ATE IT ONLY SOFT AND OVERCOOKED WITH A REALLY FAT SAUCE TO IT. (SORRY MOM =))

SO ONCE A DAY I TRYED TO SAUTE IT AND THIS IS DEFINETELY THE MUCH BETTER WAY TO PREPARE THIS AMAZING VEGETABLE!!  IT´S A GREAT SUMMER RECIPE AND I COULD EAT IT ALL THE TIME!

INGREDIENTS:

• 500g PASTA
• 500g GREEN ASPARAGUS (TRY TO GET A THIN ONE)
• 250g COCKTAIL TOMATOES
• 250ml OR MORE  SOYCREAM (DEPENDS HOW CREAMY YOU LIKE IT)
• 1 OR 2 CHOPPED GARLIC CLOVES
• OLIVEOIL
• FRESH HERBS LIKE BASIL
• VEGETABLE STOCK
• SALT, PEPPER, CHILI,
• REAL OR VEGAN PARMESAN CHEESE

1. COOK THE PASTA ACCORDING TO PACK INSTRUCTION.

2. TO PREPARE THE ASPARAGUS, CUT OFF THE WOODY ENDS AND CUT THE
    REST INTO DIAGONALLY PIECES.

3. HALVE THE TOMATOES.

4. SAUTE ASPARAGUS IN OLIVEOIL IN A LARGE SKILLET OVER MEDIUM HEAT
    FOR ABOUT 7-8 MINUTES. ADD THE GARLIC AND SAUTE FOR ABOUT 2 MORE
    MINUTES.

5. SEASON THE ASPARAGUS WITH SEASALT, FRESH PEPPER AND SOME CHILI.

6. ADD THE SOYCREAM TO THE SKILLET AND COOK OVER LOW HEAT. (IF YOU
    ARE VEGETARIAN YOU CAN ALSO USE HERB CREAM CHEESE) ADD A LITTLE
    BIT OF VEGETABLE STOCK AND SEASON WITH SALT AND PEPPER.

7. ADD THE COOKED PASTA GRADUALLY TO THE SAUCE AND STIR
    CONSTANTLY. IF IT GET´S TO DRY, ADD SOME VEGETABLE STOCK TO IT.
8. AT LEAST HALVE THE TOMATOES AND ADD IT TO THE PASTA.
9. SEASON TO TASTE AND SPRINKLE WITH FRESH HERBS AND PARMESAN
    CHEESE.