There were fresh uncooked Italian pasta and there was green Cypriot asparagus, fresh Cypriot strawberries and Greek natural joghurt, Parmesan.
So the whole cooking time was less than 10 minutes, but I had starter, main dish, and dessert.
My starter was a large Avocado which I cut in half and filled both parts with chopped garlic, lemon juice, Bio-Ketchup, salt, pepper and curcuma.
For the main dish I cooked the pasta within 3 minutes in salt water while at the same moment the Asparagus tops also in water, adding 1 tsp. sugar, 2 tsp. salt, 30 gr butter and lid on for 7 minutes.
Both, pasta and asparagus on a large plate and on top browned butter and grated Parmesan cheese. Ready.
For dessert I cut the strawberries in quarter pieces, turned them in vanilla sugar and cinnamon and added some tbsp. Greek Joghurt.
I must say I was very happy with the result and time I needed to prepare.
Not to forget, after I had lunch, the remains of the Asparagus (lower parts) I boiled another 1/2 hour in salt water, sugar, pepper and butter to get a soup for the next day or so.
Very well went down also some red wine from Tsangarides Winery which produces organic wines since many years...
Max
