There are dishes which in my home mark the change of the seasons. Asparagus spears and cold chard soup mark the beginning of the spring. The summer starts with strawberries and the autumn with plums and pumpkin soup. In the winter groats and courgette reign in my kitchen. Of course now during the winter we can buy fresh strawberries and spinach, but they don't have an intense taste and I definitely like fresh, fragrant seasonal products.

Today I would like to share with you a spring-like and refreshing dish: spaghetti with asparagus spears and avocado in lemon sauce. When I found the recipe in the Lidl cookery book, I decided to prepare it at once. Simple, seasonal, and spaghetti and asparagus spears as well. I didn't need anything else for my happiness. The net result went beyond my expectations. I say only this: heaven in my mouth. In any case, try this dish for yourselves.

Ingredients (for 2 people)
a bunch of asparagus spears
200g of spaghetti
2 spring onions with big green chives
half a chili pepper
1 avocado
1 tablespoon of butter
2 tablespoons of creamy cottage cheese
the peel and juice of half a lemon
1 teaspoon of sugar
salt and pepper
2 tablespoons of almond flakes
2 tablespoons of sunflower seeds

Clean the asparagus spears, remove the lignified parts and cut into 2 cm pieces. Put to one side the heads of the asparagus spears. Peel the avocado and cut out some small balls from it. Sprinkle the avocado with the lemon juice so as not to make it brown. Roast the almond flakes and sunflower seeds in a dry pan. Slice the spring onion and the chili pepper and chop the chives. Put to one side 2 tablespoons of the chopped chives. Boil the spaghetti al dente. Add the cut asparagus spears to the spaghetti 5 minutes before the end of cooking and the heads of the asparagus spears 3 minutes before the end. Make the sauce while the spaghetti is cooking. Fry in butter the spring onion chives and chili pepper. Pour in one ladle of water from the spaghetti. Add the creamy cottage cheese and mix it in to make a smooth sauce. Add the peel and juice of lemon. Spice it up with salt, pepper and sugar. Drain the spaghetti with the asparagus spears. Arrange it on a plate, add the avocado balls and sprinkle with lemon sauce. Sprinkle with the rest of the chives, the almond flakes and sunflower seeds.

Enjoy your meal!

Try also
Wholemeal pasta with chanterelles and courgette
My spaghetti Bolognese
Spring asparagus breakfast