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🍝 Lemony Spaghetti with Avocado and Asparagus

540 kcal · 30 min · 4 servings

Lemony Spaghetti with Avocado and Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring five liters of salted water to a boil in a large pot.
  2. 2. Thoroughly wash the asparagus.
  3. 3. Peel the bottom third of the asparagus.
  4. 4. Snap off the woody ends of the asparagus.
  5. 5. Cut the asparagus into bite-sized pieces.
  6. 6. Wash the spring onions and pat them dry.
  7. 7. Remove the roots from the spring onions.
  8. 8. Slice the spring onions into thin rings.
  9. 9. Halve the avocado and remove the pit.
  10. 10. Scoop the avocado flesh out of the skin with a spoon.
  11. 11. Dice the avocado flesh.
  12. 12. Wash the lemon.
  13. 13. Grate about one teaspoon of lemon zest.
  14. 14. Halve the lemon.
  15. 15. Squeeze the juice from the lemon.
  16. 16. Cook the spaghetti in the boiling salted water for about eight minutes until al dente.
  17. 17. Drain the pasta in a colander.
  18. 18. Reserve about one cup of the pasta water.
  19. 19. Heat the oil in a pan over high heat.
  20. 20. Sauté the asparagus for about five minutes.
  21. 21. Season the asparagus with salt, pepper, and the lemon zest.
  22. 22. Deglaze the asparagus with 200 milliliters of the cooking water.
  23. 23. Add the spring onions to the pan.
  24. 24. Let the mixture come to a boil for about two minutes.
  25. 25. Add the spaghetti to the pan.
  26. 26. Add the avocado to the pan.
  27. 27. Mix everything well together.
  28. 28. If necessary, add a little more pasta water.
  29. 29. Season the sauce vigorously with lemon juice, salt, and pepper.
  30. 30. Plate the spaghetti.
  31. 31. Serve the dish immediately.

Nutrition per serving