• 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

  • salt


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.