1 bunch green asparagus
2 bunches turnip greens
3 cloves garlic
2 tablespoons capers
500 g spaghetti
salt and pepper
Bring a pot of salted water to the boil for the spaghetti.
Remove the hard bases from the asparagus and discard them. Slice the asparagus diagonally into 3 pieces. Finely chop the garlic and rinse off the turnip greens, removing any hard stalks.
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the asparagus for about 5 minutes until golden and al dente. In the meantime, boil the spaghetti in the pot of boiling water for about 8-10 minutes.
Add the garlic and capers to the asparagus and fry for a further 2 minutes. Drain the pasta in a colander, reserving some of the cooking water. Add the pasta to the pan with the asparagus and toss the ingredients well together. Add a couple of tablespoons of the pasta water and season with salt and pepper. The pasta should be shiny, not dry and well amalgamated.
Stir the turnip greens through the pasta until they have just wilted and serve immediately.
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