asparagus carbonara
How to make asparagus carbonara recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
1 tablespoon olive oil
2 spring onions, chopped
150 g (5 oz) fine asparagus spears
pinch of chopped tarragon
500 g (1 lb) fresh linguine
1 egg, lightly beaten
50 g (2 oz) crème fraîche
50 g (2 oz) Parmesan cheese, grated, plus extra to serve
salt and pepper
Method:
Heat the oil in a large frying pan. Add the spring onions and asparagus and cook for 2–3 minutes until just cooked through. Stir in the tarragon.
Cook the linguine in a large saucepan of lightly salted boiling water according to the pack instructions. Drain, reserving a little cooking water, and return to the pan.
Add the cooked asparagus and spring onions, then add the egg, crème fraîche and Parmesan. Season and stir together until creamy, adding a little of the pasta cooking water if needed. Spoon into bowls and scatter over more Parmesan to serve.
For poached eggs with asparagus, toss 150 g (5 oz) asparagus spears in 2 tablespoons olive oil. Cook on a hot griddle pan for 5 minutes, turning frequently, until charred and cooked through. Whisk together 2 tablespoons lemon juice, 4 tablespoons olive oil, add 1 crushed garlic clove and season.
Cut ¼ baguette into small chunks, toss with 5 tablespoons olive oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 7–10 minutes until golden, then leave to cool.
Poach 4 eggs for 4 minutes for a soft yolk, then pat dry with kitchen paper. Toss the lemon dressing with 150 g (5 oz) spinach leaves and the asparagus. Arrange on plates with the eggs, croûtons and shavings of Parmesan cheese. Total cooking time 20 minutes.
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