A super recipe for a easy weekend lunch in the sunshine, best served with a glass of chilled white wine. As the asparagus season is short, substitute in courgettes if it isn’t available.
I N G R E D I E N T S
350g dried spaghetti
good glug of olive oil
90g prosciutto slices, finely chopped
2 garlic cloves, crushed”>1 garlic cloves peeled and crushed
1/4 teaspoon dried chilli flakes
2 bunches asparagus, chopped
500g finely grated parmesan
1 1/2 tablespoons chopped fresh spring onions or chives
1 1/2 tablespoons chopped fresh parsley
M E T H O D
Cook the pasta in a saucepan of salted boiling water until al dente. Drain, reserving approx. 2 tablespoons of cooking liquid. Return the pasta and reserved liquid to the saucepan. Lightly steam the asparagus in a steam oven (around 3 minutes 100% humidity) or simply add a sieve above the pasta saucepan the last few minutes of cooking for the same effect.
Meanwhile, heat a good glug of olive oil in a heavy bottomed pan over medium-high heat. Stir the prosciutto for a few minutes or until golden and crisp. Stir in garlic and chilli flakes for 1 minute or until aromatic. It will smell amazing! Stir in the asparagus for around a minute.