Asparagus & Lemon Pasta

This is the ultimate spring pasta using delicious seasonal ingredients like asparagus and wild garlic - it’s super quick and easy to make, and tastes like spring!

RECIPE (per person):

100g spaghetti or linguine
1 bunch of asparagus (~7), chopped
1 clove of garlic
Knob of butter (I use wild garlic butter)
1 lemon
Parmesan

1. Cook the pasta in heavily salted water for 2 mins less than the packet says. Reserve some of the cooking water.
2. Add a drizzle of oil to a pan on medium heat. Add the asparagus stems first, and then after a minute add the tips. Season with a pinch of salt.
3. Mince in some garlic and add a knob of wild garlic butter (recipe on my feed; use normal butter if you don’t have wild garlic butter).
4. When the garlic is beginning to colour and the asparagus has absorbed all the flavour but is still firm, add the cooked pasta, the zest and juice of 1/2-1 lemon, a splash of pasta cooking water and a big handful of freshly grated Parmesan
5. Toss everything together until you have a creamy sauce that coats the pasta (adding more lemon or pasta water or parmesan if needed).
6. Serve immediately and enjoy!

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