Today I cooked Asparagus Pasta, which is a very popular dish. Some people season it with Lemon Juice, some people add Cream, and I was going to season it with Soy Sauce. ‘Olive Oil, Garlic and Soy Sauce’ is a great combination, and I love the the flavour. However, I added Seasoned Kombu (Kelp) that is called ‘Shio Kombu’ (塩こんぶ) in Japanese. ‘Shio Kombu’ is strongly seasoned with Soy Sauce and it is often used as a seasoning. Yes, I added Parmesan. You probably have no idea how this dish tastes like. You need to cook it and taste it. If you couldn’t find ‘Shio Kombu’, you can add some Soy Sauce instead.


2 Servings


2 servings Pasta *I cooked 160g Spiral Pasta
Salt for cooking Pasta
1 bunch (about 150g) Asparagus *end trimmed and cut into 3-4cm pieces
1/2 Onion *finely chopped OR thinly sliced
1 clove Garlic *finely chopped
1 to 2 tablespoons Olive Oil *OR Oil of your choice
1/2 cup Edamame Beans *thawed if frozen
Salt & Pepper
2 tablespoons (about 10g) Seasoned Kombu (Kelp)

*Note: If you couldn’t find Seasoned Kombu (Kelp), you can season the dish with a small mount of Soy Sauce.
20g Parmesan *grated, save some for toppping

  1. Cook Pasta in boiling salted water according to the instruction on the package. Prepare vegetables.
  2. When Pasta are half cooked, heat Olive Oil in a frying pan over medium heat, cook Onion and Garlic for a few minutes, then add Asparagus. When Asparagus are firmly cooked, add Edamame and 1/4 cup of the salted water that is cooking Pasta. Lightly season with Salt and Pepper.
  3. Drain the cooked Pasta, add to the pan, then add Seasoned Kombu (Kelp) as well, and mix to combine. Remove from the heat, add grated Parmesan, and combine. Sprinkle with the saved Parmesan on top and enjoy.