Rice spaghetti with asparagus tops
FOR 4 PERSONS
For the broth
1,5 liters of water
3 Bauer Organic Miso Vegetable stock cubes
For the spaghetti
125 gr rice noodles
8/9 white asparagus spears
Prepare the broth and, once it is ready, turn the heat off and let it cool.
Add the noodles to the broth and let them soak for about 15 minutes.
Clean the asparagus, cut them into slices and leave the tops intact.
Heat the wok and pour the asparagus, add a ladle of miso broth and cook for about 10 minutes (they will need to be tender, but not too soft).
Drain the noodles from the broth and, using a pair of scissors, cut them into pieces that are not too small/short.
Pour the spaghetti into the wok with the asparagus and sauté over high heat for one minute.
Complete with some pepper and, if necessary, a ladle of broth.