Asparagus, schnitzel, potatoes, hollandaise sauce: This is what it looks like on the dining table for many people when the asparagus season begins. But there is another way. For our podcast “Kreis und Quer” the excellent professional chef Wolfgang Pade from Verden conjures up a particularly sophisticated, vegetarian asparagus dish: a North German classic meets an Italian attitude to life. Buon appetito!
Wolfgang Pade: “Aglio-Olio-Peperoncini is my absolute pasta favorite: it’s super quick to make, simple ingredients and can be varied from savory to hellishly hot, depending on the guests’ taste (the latter, please). And now with asparagus? Spicy? Of course! Asparagus is mildly spicy, contains sugar and forms a harmonious counterbalance, for example in a spicy curry, on a hearty couscous seasoned with Raz el Hanoud or as an opponent to the spicy Pimientos del Padron.
This is also the case in this fine, surprisingly harmonious dish, which is also light. There is very little cheese in the delicious crumbs, which also go very well with other pasta dishes, vegetables or fish. With their crispiness, they help to add another mouthfeel to the pasta and also take away some of the power of the chillies.
For my family and me, this dish was the discovery of the asparagus season a few years ago.”
By the way, if you don’t shy away from cheese in your asparagus dish, you might as well have one Baked asparagus toast with ham find favor.
Ingredients for Linguine Aglio Olio Asparagi by professional chef Wolfgang Pade
- 500 g Spaghetti oder Linguine
- 5 white and 5 green asparagus spears each (the white ones are peeled, the woody end is removed from the green ones), chopped as small as you like
- 3 garlic cloves, peeled and finely chopped
- 2-6 dried chillies (depending on preference and degree of sharpness), chopped
- 100 ml olive oil
- salt, sugar
When I read that for the first time, I thought: That doesn’t go together at all, the sweet asparagus with the spicy to super-spicy garlic-chili-olive oil thing. But then I tried it out and: It is a wonderful harmony.
For the crumbs:
- 6 EL Toastbrotbrösel
- 1 chopped garlic clove
- 3 tbsp toasted pine nuts
- 3 tablespoons toasted whole pine nuts and 3 tablespoons toasted pine nuts, chopped
- 2 tablespoons grated Parmesan or Pecorino
- olive oil
Recipe for the Italian asparagus variant by Wolfgang Pade from Verden
- For the crumbs, roast the garlic in 50 ml olive oil until light brown, add the crumbs, salt and also roast until light brown, allow to cool slightly and mix with the pine, chopped pine and parmesan.
- Cook the linguine in well-salted water al dente.
- Meanwhile, roast the garlic in olive oil until light brown, briefly roast the chili and deglaze with 100 ml of the pasta water, add the asparagus, lightly sugar and stew in the broth – if necessary, add more pasta water and/or salt.
- When the asparagus is done, toss in the drained pasta, add a little olive oil, add a little salt if necessary and place on plates. Serve sprinkled generously with pine crumbs.
Recipe book by top chef Wolfgang Pade
The recipe “Linguine Aglio Olio Asparagi” comes from the cookbook “The Seasons in 70 Recipes – Wolfgang Pade meets Lestra”. It is available in the Lestra online shop for 39.95 euros.