600 g di asparagus
200 g soy spaghetti
80 g diced CICIONI
40 ml sesame oil or extra virgin olive oil
15 ml soy sauce
2 cm fresh ginger, peeled and chopped
1 spring onion, chopped
1 bunch parsley, chopped
Trim the asparagus and slice the tip in half lengthwise; slice the stems into rounds.
Quickly sauté in a skillet with the oil, ginger, spring onion and a little salt.
Bring a pot of water to a boil, salt, and then cook the spaghetti. When done, drain and toss with the soy sauce. Add the asparagus, CICIONI and parsley. Toss and serve hot.