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Asparagus season is in full swing. If you live in a region where asparagus is grown you can’t get away from it. As soon as they sprout up, they’re sold on every corner. I’m not complaining here – I really love asparagus ;) Whether it’s white or green, I don’t really care… it’s all delicious. But for a dish like these Spaghetti al Limone, the green asparagus is definitely better suited… the vibrant green color looks so good here ;)

Spaghetti con asparagi e limone | Bake to the roots

Because of lockdown and all that social distancing, I’ve kind of lost my desire to bake. I mean – I would love to bake, but for several weeks now I do not have my usual crowd that is eating all the stuff I am baking. No co-workers to force feed with cakes and cupcakes, no friends stopping by for a coffee and a slice of cake or something like that. Eating everything myself is impossible – especially with the number of baked goods I normally have after a busy weekend ;) But complaining does not help anybody. Instead of baking, I am now throwing some pots onto the stove – cooking some of my favorite dishes instead of the usual sweet bakes.

I prefer quick and easy bakes – recipes that are rather simple and uncomplicated. You could say “bake to the roots” turns into “back to basics” or something like that ;) Not always though. There will also be recipes that require a little more time and effort… for the days you got time and patience for such things ;)

This spaghetti dish here definitely belongs to the category “fast & easy”. You don’t have to prepare much and you only need a few tools to get this ready. It’s basically a one-pot dish – you cook the noodles in the pot first, drain the noodles and then finish everything in the same pot. Not quite the classic one-pot pasta where you cook everything at the same time… but almost ;)

If you like the combination of lemon, pepper, and garlic, these spaghetti here will definitely be something for you. The dish also works without asparagus – add some more garlic and you will have great spaghetti with lemon and garlic ;)

INGREDIENTS / ZUTATEN

(4 servings)

17.6 oz. (500g) spaghetti
1/3 cup (80ml) olive oil (plus more if needed)
1 large bunch (17.6 oz./500g) green asparagus
4-5 garlic cloves
2 organic lemons, juice and some of the peel
sea salt flakes
fresh ground pepper
some fresh basil leaves
2.8 oz. (80g) grated parmesan (plus more for serving)

(4 Portionen)

500g Spaghetti
80ml Olivenöl (plus ggf. etwas mehr)
500g grüner Spargel
4-5 Knoblauchzehen
2 Bio-Zitronen, Saft und etwas Schale davon
Meersalzflocken
frisch gemahlener Pfeffer
ein paar frische Basilikumblätter
80g Parmesan, gerieben (plus mehr zum Servieren)

DIRECTIONS / ZUBEREITUNG

1. Wash and dry the asparagus and cut diagonal into slices. Peel the garlic and cut into slices as well. Set aside.

2. Cook the spaghetti in a large pot of boiling salted water until al dente – maybe even less cooked than you would normally do for al dente. Drain but save about 1 cup of the pasta water for later.

3. Add the oil to a large pot and heat up. Add the sliced asparagus and fry until you can see some browning – about 1 minute or so. Add the garlic slices and the juice of the two lemons, as well as 3-4 large pieces of lemon peel. Season with a good amount of sea salt flakes and fresh ground pepper. Stir and let cook for a moment, then add the pasta, some basil leaves, and the grated parmesan – stir and mix well. Gradually add pasta water and mix until the noodles are nicely coated with a creamy sauce. Season with more salt and pepper if needed. Serve immediately, sprinkle with some more parmesan cheese and enjoy.

1. Den Spargel waschen und trocknen, dann diagonal in Scheiben schneiden. Knoblauch schälen und in Scheiben schneiden. Zur Seite stellen.

2. Die Spaghetti in einem großen Topf mit kochendem Salzwasser al dente kochen (Zeit nach Angabe auf Packung). Eventuell sogar besser etwas kürzer Kochen, damit sie wirklich noch bissfest sind. Abgießen und etwa eine große Tasse vom Nudelwasser auffangen und für später zur Seite stellen.

3. Das Öl in einen großen Topf geben und erhitzen. Die Spargelscheiben ins heiße Öl geben und anbraten, bis sie etwas Farbe bekommen haben – etwa 1 Minute. Knoblauch, Zitronensaft und 3-4 große Stücke der Zitronenschale zum Topf dazugeben. Großzügig mit Meersalzflocken und frisch gemahlenem Pfeffer würzen. Alles gut verrühren und etwas kochen lassen. Die gekochten Spaghetti, ein paar frische Basilikumblätter und den geriebenen Parmesan dazugeben und alles gut vermischen. Nach und nach Nudelwasser dazugeben und immer wieder gut vermischen, bis sich eine cremige Soße entwickelt, die die Nudeln schön überzieht. Mit etwas mehr Salz und Pfeffer würzen falls gewünscht und dann servieren. Mit etwas Parmesan bestreuen und genießen.

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Here is a version of the recipe you can print easily.