Text read by Mary Peters


500 g asparagus, green
250 g spaghetti
3 cloves of garlic
3 sprigs of basil
2 tbsp lemon juice
Olive oil
salt and pepper
Parmesan cheese


To make the pancake batter, whisk together the flour, milk, eggs, and salt. Now add pizza seasoning or oregano according to taste and whisk again.

Next, chop the remaining ingredients. Dice the peppers and salami, quarter or eighth the tomatoes (depending on size) and cut some cheese from the cheese block. Now add all the ingredients, except the cheese, to the batter and stir in.

Heat the pan with oil. Pour in enough batter for one pancake and distribute the ingredients evenly. Now place a few slices of cheese on the pancake. Once the pancake has firmed up a bit and browned to your liking on the bottom, flip it over and bake the other side with the cheese and brown to your liking.

Cook the spaghetti in salted water until al dente.

In the meantime, peel the lower third of the asparagus, cut off any woody ends and cut into approximately 2 cm long pieces.

Heat plenty of olive oil in a large pan and sauté the asparagus over low heat, adding the heads about 5 minutes later. Season with salt. After approx. 10 min, add the finely chopped garlic and fry for approx. 2 – 3 min.

Drain the spaghetti and fry in the pan for approx. 2 – 3 min. Then season with salt, pepper and lemon juice.

Pick the basil leaves from the stem, chop them finely and mix them into the finished dish. Grate some Parmesan cheese over the top.

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