Spaghettini met aspergepunten

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1 1/2 kg heel verse asperges
1 kg rijpe vleestomaten
1 dl koudgeperste olijfolie
peper, zout
400 gr spaghettini (heel dunne spaghetti)
een stuk Parmezaanse kaas

Breek de punten van de asperges en gebruik de rest voor soep.
Was de punten en snijd ze eventueel in kleinere stukjes.
Dompel de tomaten 10 tellen in kokend water, pel ze, verwijder de zaadjes en
snijd het vruchtvlees in stukjes.
Verhit de olie in een sauspan en stoof de aspergepunten onder voortdurend
roeren 2-3 minuten.
Voeg de tomaten toe, kruid met peper en zout en laat onder regelmatig
omscheppen 10-15 minuten zachtjes stoven.
Kook de spaghettini al dente, giet de pasta af en meng de saus er voorzichtig
door.
Serveer met versgeraspte Parmezaanse kaas.