Japanese Style Asparagus Spaghetti
A colorful Japanese take on the classic Italian dish.
15 minutes
476kcal
1.2g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Bring to a boil a good amount of water, add some salt and boil the paste al dente.
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Peel the hard skin from the asparagus, cut into 4-5 cm (1.5 in) pieces and boil to slightly firm. Slice the bell pepper into strips, thinly slice the garlic. Cut the bacon into 3 cm (1 in) strips.
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Lightly fry the garlic in a fry pan in salad oil. Once an aroma arises, add in the bacon and the bell pepper. Finally add in the asparagus and boiled spaghetti.
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Finish by seasoning with tsuyu before serving.
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Garlic - thinly sliced
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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