Spaghetti con Asparagi e Limone
We’ve had a bumper asparagus crop in our Community Vegetable Garden over the past few weeks and I’ve never seen bunches of asparagus at such low prices in the supermarkets where they’re virtually giving them away at $1/bunch.
Fresh young spears from the garden are so sweet I love to eat them raw though I recommend you cook store-bought bunches.
They make good additions to stir-fries and pasta dishes and are also excellent, sprayed lightly with olive oil, and char-grilled or barbecued.
Inroduction
About this Recipe
By: Sheridan Rogers
The simplicity of this dish, a combination of a few pantry ingredients (good quality pasta, olive oil, garlic, chlli flakes, parmesan) with fresh spring asparagus and some zesty lemon belies its zippy flavour. It’s important to whisk together the pasta cooking water with the parmesan to make a creamy sauce which will cling to the spaghetti. Inspired by a recipe from Bon Appetit.
Serves 2 (easily doubled).
Ingredients
- spaghetti, 250g
- olive oil, 3 tablespoons
- asparagus, 1 bunch, sliced on a deep diagonal
- salt and freshly ground black peper
- garlic 2 cloves, crushed
- organic lemon, 1 (aprox 150g weight), zest and juice
- red chilli flakes, 1/4 teaspoon
- freshly grated parmesan, 1/2 cup (50g)
- basil leaves, a good handful
Bring a large pot of water to the boil, add salt and spaghetti. Check manufacturer’s instructions and cook until al dente. Drain, reserving 1 cup pasta cooking water.
While spaghetti cooks, heat the oil in a large frying pan. Throw in the asparagus and cook, stirring frequently, until beginning to soften, about 1 minute. Add garlic, lemon zest, chilli flakes and cook for another minute, stirring constantly. Season with salt and pepper and remove from heat.
Add drained spaghetti to frying pan and toss to combine. In a small bowl, use a fork to beat parmesan with 3/4 cup pasta cooking water. Return pan to stovetop, add lemon juice and cook over medium heat, stirring constantly, until sauce is creamy and has emulsified and coats the pasta.
Throw in the basil leaves and toss again. Check for seasoning and add more pasta cooking water and salt if needed.
Divide between two warm bowls and offer extra grated parmesan on the side.