Asparagus pasta with lemon

Leave a comment

May 13, 2013 by dgarnett2013

Asparagus pasta with lemon: Sarah Raven’s Garden Cookbook

asparaguspasta3

 

Serves 4

  • 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

asparaguspasta

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.

asparaguspasta2

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.

bk1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: