May 13, 2013 by dgarnett2013
Asparagus pasta with lemon: Sarah Raven’s Garden Cookbook
- 240g asparagus
- 350g penne or egg tagliatelle
- Salt and black pepper
- 50g unsalted butter
- 100ml double cream
- Grated zest and juice of 1/2 lemon
- 2 tabs extra virgin olive oil
- 1 tab finely chopped flat leaf parsley, to serve
- Grated parmesan
Snap off the bottom tough or bendy ends of the asparagus. If the stems are quite chunky, pare off a thin layer of stalk at the stem end with a potato peeler. Cut the stalks at an angle, leaving the tips whole.
Steam of boil the asparagus for 7-8 minutes, until tender but still crisp. Rinse in cold water and drain.
Cook the pasta in salted boiling water until al dente.
While you’re cooking the pasta, warm the butter and cream in a pan over a gentle heat and simmer for a couple of minutes. Add the cooked asparagus and the lemon juice and zest. Take off the heat and leave for 5 minutes for the flavours to blend.
When the pasta is cooked, drain all but a tablespoon of the cooking liquid, add the olive oil and combine with the asparagus and lemon sauce.
Stir, season and serve with plenty of chopped flat leaf parsley scattered on tip and a bowl of grated parmesan.
Eaten the day a huge parcel arrived from New York. Inside: a daisy blanket from Hamish.