1 month ago

Trish Deseine’s Fresh and Crunchy Asparagus Spaghetti


A handy way to make flavoursome asparagus shine as the star of a dish. Add steamed or boiled peas for extra sweetness if you wish.

Fresh and crunchy asparagus spaghetti with herbs and parmesan

For 4
5 minutes preparation
15 minutes cooking

6 – 8 green asparagus spears
2 or 3 new onions, peeled, finely chopped
1 clove garlic, peeled, finely chopped
4 tablespoons olive oil
200g dried pasta
Good handful of fresh herbs – sage, basil, chives, parsley, mint…
Salt and pepper and freshly grated parmesan to garnish

Prepare two large pans of water, one for steaming, one for the pasta. Start heating one.

Break the harder ends off the asparagus and finely slice the greener parts. Discard the woody ends.

Heat two tablespoons of oil and fry the garlic, onions and slices of asparagus until slightly browned and crisp. Season, remove from the heat and reserve.

Bring the other pan of water to a boil for the pasta. Salt it generously.

Meanwhile, steam the tops of the spears until they are just cooked, you want them to stay firm. Slice them into chunks and if the ends are big enough, cut them in two longways.

Cook the pasta according to instructions. Drain it, reserving a tablespoon or two of cooking water.

Put the heat back on under the pan with the onion and asparagus slices and add the steamed parts. Toss gently to warm through but try not to break the ends. Add the water and stir gently.

Tip the spaghetti into the pan and toss everything together quickly with half the herbs.

Serve nice and hot garnished with the grated parmesan and the rest of the herbs.



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