Ingredients for two persons
- 6 spears
- green asparagus
- 3 tbsp
- green pesto
- to your taste
- salt, pepper, chili, sugar
Cut tomatoes into half, season slightly and put into the oven at 150°C for about 20-30 minutes.
Cut the asparagus into smaller pieces and spiralize the zucchini using the spiralizer.
Roast the asparagus on medium heat in a pan. Season with salt, pepper and lemon.
Add the zucchini spaghetti and cook for about two minutes.
In the end add the pesto and mix well. Serve richt away and garnish with the melted tomatoes from the oven.