Asparagus Linguine

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Asparagus Linguine

Recipe ID :1262 Posted on 24 NOV 2015

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Serves 2

Prep 10min

Cook 12min

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

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Ingredients

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

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Method

Prep

10min

Cook

12min

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.

Make the linguine, adding the proper amount of salt. For 1 litre water, you'll need 10-15g salt.

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.

Add 1 or 1.5 ladles of pasta water to avoid the garlic burning. Shake and emulsify.

On medium heat, press the asparagus down hard with tongs or a wooden spoon to release some juice.

Remove the asparagus and garlic and add the rest of the asparagus and the cherry tomatoes.

Adjust the seasoning - add plain water if it's too salty or pasta water if it's not salty enough.

Add the cooked pasta and fold it in well for 1 minute. Include the nutty butter from the edge of the frying pan.

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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Asparagus Linguine

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

Ingredients

Method

Tips & Note

Asparagus Linguine

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

Ingredients

Find a recipe!

Asparagus Linguine

Serves 2

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

Ingredients

Hot Trends

Method

Tips & Note

Category

Comment

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