500 g green asparagus 250 g cherry tomatoes 2 onions 2 garlic cloves 4 sprigs of thyme 1 package (150 g) of Zottarella Minis Classic 300 g Tagliatelle Salt 2 tbsp. olive oil Pepper
Wash the asparagus, peel the lower third and cut off the ends. Chop the asparagus into 2 cm pieces. Wash the cherry tomatoes. Peel and chop the onion and garlic. Wash the thyme, shake dry and remove the leaves. Drain the Minis and cut in half.
Cook the tagliatelle according to package instructions in plenty of boiling salted water until al dente.
Heat oil in a pan. Fry the asparagus, onions and garlic for about 5 min. Season with salt and pepper. Drain the pasta and add to the pan. Add the cherry tomatoes, thyme and Minis and mix everything together well.