5 tablespoons of sun-dried tomatoes in oil or ready-to-eat dried tomatoes cut into strips
4 cloves of garlic, sliced
25 g of butter
2 tablespoons olive oil
Salt and pepper
For serving: Parmesan cheese
Preparation:
1. Cook the pasta till it is Al dente, drain and keep 1/3 cup of the cooking liquid. Cut 4cm off the bottom of the asparagus (discard) and slice the rest into quarters.
2. Heat butter and olive oil in a frying pan, add garlic, thyme, salt and pepper. When hot add the asparagus stalks, without the heads and steam while occasionally stirring for about 2 minutes.
3. Add the asparagus heads and cook for an additional minute.
4. Add the pasta to the pan and stir for about a minute. Add the sun-dried/ RTE tomatoes and stir for another minute, taste and adjust seasoning if necessary.
5. Add the Ricotta cheese in dollops and mix gently.