Asparagus Linguine

The key is to press the asparagus hard to extract the juice for the sauce.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 10 min Cook: 12 min

Ingredients

Linguine 240g
Asparagus 12-13
Pancetta 50-60g
Garlic 1 clove
Cherry tomatoes 6
Olive oil 2 tbsp
Butter 1 tsp

Method

1
Cook the asparagus in salted boiling water for 1.5 minutes and cut into thirds. The lower root end pieces will be used for the sauce.
2
Make the linguine, adding the proper amount of salt. For 1 litre water, you'll need 10-15g salt.
3
Heat up a frying pan on medium heat. Put in the olive oil and butter, pressed garlic and pancetta, plus the root ends of the asparagus.
4
Add 1 or 1.5 ladles of pasta water to avoid the garlic burning. Shake and emulsify.
5
On medium heat, press the asparagus down hard with tongs or a wooden spoon to release some juice.
6
Remove the asparagus and garlic and add the rest of the asparagus and the cherry tomatoes.
7
Adjust the seasoning - add plain water if it's too salty or pasta water if it's not salty enough.
8
Add the cooked pasta and fold it in well for 1 minute. Include the nutty butter from the edge of the frying pan.
9
Put onto a dish, the pasta will have absorbed the wonderful flavour of the asparagus. You can top with Parmigiano Reggiano if you like.

Tips & Note

●Add 2-3 tbsp of double cream, this is really good too. This time I didn't but enjoyed a better flavour of asparagus.

Asparagus Linguine

The key is to press the asparagus hard to extract the juice for the sauce.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 10 min

Cook: 12 min

Ingredients

Linguine 240g
Asparagus 12-13
Pancetta 50-60g
Garlic 1 clove
Cherry tomatoes 6
Olive oil 2 tbsp
Butter 1 tsp

Asparagus Linguine

Recipe ID :1262 Posted on 24 NOV 2015

Serves 2

Prep 10min
Cook 12min
views 5,790
printed 103

saved 1

The key is to press the asparagus hard to extract the juice for the sauce.

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Ingredients

Method

Prep
10min
Cook
12min
1
Cook the asparagus in salted boiling water for 1.5 minutes and cut into thirds. The lower root end pieces will be used for the sauce.
2
Make the linguine, adding the proper amount of salt. For 1 litre water, you'll need 10-15g salt.
3
Heat up a frying pan on medium heat. Put in the olive oil and butter, pressed garlic and pancetta, plus the root ends of the asparagus.
4
Add 1 or 1.5 ladles of pasta water to avoid the garlic burning. Shake and emulsify.
5
On medium heat, press the asparagus down hard with tongs or a wooden spoon to release some juice.
6
Remove the asparagus and garlic and add the rest of the asparagus and the cherry tomatoes.
7
Adjust the seasoning - add plain water if it's too salty or pasta water if it's not salty enough.
8
Add the cooked pasta and fold it in well for 1 minute. Include the nutty butter from the edge of the frying pan.
9
Put onto a dish, the pasta will have absorbed the wonderful flavour of the asparagus. You can top with Parmigiano Reggiano if you like.

Tips & Note

●Add 2-3 tbsp of double cream, this is really good too. This time I didn't but enjoyed a better flavour of asparagus.

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