Where to buy 
Ingredients for 4-5 servings:
- 500 g pasta
- 1 package (300 g) of asparagus
- One pack (250g) Ricotta cheese
- 5 tablespoons of sun-dried tomatoes in oil or ready-to-eat dried tomatoes cut into strips
- 4 cloves of garlic, sliced
- 25 g of butter
- 2 tablespoons olive oil
- Salt and pepper
For serving: Parmesan cheese
Method:
Cook the pasta till it is Al dente, drain and keep 1/3 cup of the cooking liquid. Cut 4cm off the bottom of the asparagus (discard) and slice the rest into quarters.
Heat butter and olive oil in a frying pan, add garlic, thyme, salt and pepper. When hot add the asparagus stalks, without the heads and steam while occasionally stirring for about 2 minutes. Add the asparagus heads and cook for an additional minute. Add the pasta to the pan and stir for about a minute. Add the sun-dried/ RTE tomatoes and stir for another minute, taste and adjust seasoning if necessary. Add the Ricotta cheese in dollops and mix gently.
Serve with grated Parmesan cheese on top.
Enjoy!
