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 4,047
printed 102

saved 1

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

Share

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.

HOME
KitchenCIB
I’ve got 205 recipes!

KITCHENCIB
Step into my kitchen!
Sweet and spicy and totally irresistible.
Your favourite noodles (wholewheat, etc), Vegetable side Namul:, Carrot, Sesame oil, Crushed sesame seeds, Salt & pepper, Garlic (grated), Beansprouts, Sauce:, Gochujang, Sugar, Light soy sauce, Lemon juice
HOME
A basic soup of leek and potato works really well in a miso soup - it's sweet and comforting.
Hot water, Potatoes, Leek, Dashi , Miso (red or mixed), Spring onion
HOME
The sourness of the gherkins will stimulate your appetite on a hot summer day.
Cooked rice, Cheddar cheese, Gherkins (large), Tinned tuna, Tomato (small), Broccoli, Basil leaves, Cress, Chicory, Dressing:, Gherkin vinegar, Lemon juice, Capers (in oil), Olive oil, Salt & pepper
HOME
Enjoy the taste of a Japanese tapas inn (izakaya) at home, make a lot for a home party or BBQ party - you won't regret it!
Chicken wings, Minced pork, Pointed cabbage leaves, Garlic, Ginger, Soy sauce, Sake (or white wine), Salt for the cabbage, Sesame oil
HOME
A lovely Japanese twist on a tuna carbonara!
Onion, Tinned tuna (in sunflower oil), Butter, Udon noodles, Dashi stock concentrate, Egg, Pepper, Salt, Bonito flakes, Green laver
HOME
The tomato in this recipe is the dish itself - so stuff with anything you like and enjoy eating the whole thing!
Tomatoes (medium), Mozzarella cheese, Anchovy fillets, Olive oil, Salt & pepper, Toast slice (or croutons), Parsley
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A speedy yakisoba noodle dish that goes with any leftover vegetables in the fridge.
Okra, Spring onions, Onion, Pork loin, Spaghetti or Udon noodles, Oyster sauce, Mirin, Chicken stock, Sake, Sea salt, Sesame oil, Crushed sesame seeds, Cayenne pepper, Vegetable oil
Rose Wine
PRO
Press down the asparagus to release its lovely flavour, that's the key to this dish!
Pancetta, Asparagus, Butter, Single Cream, Salt & pepper, Tagliatelle, Parmigiano reggiano
Tobuchan
HOME
Healthy, refreshing recipe from Genoa, Italy.
Linguine, Pine nuts, Olive oil, Basil leaves, Garlic, Parmigiano reggiano, Potato, Green beans
Tobuchan
HOME
A dish for blue cheese lovers. The sharp kick from the cheese, sour tomato and bitter rocket makes this dish so appetising.
Pasta, Danish Blue cheese, Tomato puree, Rocket
Another way to enjoy carrots.
Carrots, Chilli, Garlic, Olive oil, Parmigiano reggiano, Salt & pepper
KitchenCIB
HOME
Smooth texture...tastes so good!
Potatoes, Butternut squash puree, Egg yolk, Flour, Salt & pepper, Cured ham, Double cream, Garlic, Grated Parmigiano reggiano, Nutmeg (optional)
yhiranuma
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME