ingredients

 

2 4 6 8 Servings

• 100 grams feta cheese

• 10 asparagus spears

• 0.5 bunch fresh dill

• 1 red onion

• 180 grams dry short pasta

• 145 ml OR 1 medium glass white wine

• 1 tablespoon balsamic vinegar

• 15 grams butter

• 1 teaspoon sugar

implements

 

for cooking 2 servings

• small saucepan

• large saucepan

• sieve

instructions

 

1. In the large saucepan cook 180g of pasta according to the instructions.

2. Cut off the hard end of the asparagus spears and cut the rest into 2-3cm lengths. Add to the cooking pasta 3 minutes before its ready.

3. Meanwhile, slice the red onion into rings.

4. In the small saucepan melt 15g of butter, add onion and sauté for a couple of minutes.

5. Pour in a medium glass of white wine and let it bubble for 3 minutes. Add 1 tablespoon of balsamic vinegar and 1 teaspoon of sugar and simmer, under cover, for another 4-5 minutes until the onion rings are soft.

6. Chop the dill.

7. Using your fingers, roughly crumble 100g of feta cheese.

8. Drain the pasta, return it back into the saucepan and mix in the feta cheese, chopped dill and the red onion sauce. Season with black pepper.

To serve: simply arrange the pasta in the serving bowls.