Frutti di Mare spaghettis with asparagus and cherry tomatoes
Taste this recipe elaborated by Björn from his blog “Herzfutter, Essen aus Liebe ». Simple and fresh, this is perfect for summer tables.
1. Let the seafood cocktail thaw. Peel the onion and the garlic clove and cut into dices. Wash the asparagus and cut if necessary, the stringy pieces. Cut the rest of the asparagus in four. Cut the cherry tomatoes in two.
2. Brown the garlic cubes and the onion in a frying pan with a bit of olive oil. Add the seafood cocktail as well as the asparagus and let cook for a few minutes. Squeeze the half of an orange and pour it on the seafood and the asparagus. Add the sait and the cherry tomatoes. Let cook for 5 minutes in a pan covered until an al dente cooking.
3. Season with some salt and pepper. At the end add some chopped parsley on top. Serve and enjoy.