Yes, we’re fully aware that here in the UK, asparagus season has been and gone… But the combination of lemon and pecorino sold it to us. If you can’t get your mitts on these nutritious green stems, swap them for peas, beans, long-stemmed broccoli or any other green veg. You won’t be disappointed!
Total Time: 20 mins
230g pack Waitrose British Asparagus, trimmed and cut into 3cm pieces
½ lemon, zest and juice
2 tbsp extra virgin olive oil
1 garlic clove, peeled and bashed
30g finely grated pecorino romano
Handful chopped flat leaf parsley
1. Bring a large pan of salted water to the boil. Add the linguine, cook for 7 minutes, then add the asparagus and simmer for 2 more minutes. Scoop out a large cup of the cooking water, then drain the pasta and asparagus. Meanwhile, whisk together the lemon zest, juice and oil with the bashed garlic clove in a small bowl.
2. Tip the drained pasta and asparagus back into the pan with the pecorino, parsley, lemon-oil mixture and a good glug of the cooking water. Toss together, discard the garlic, and season. Serve immediately.
Adding a splash of the warm cooking water helps to emulsify the cheese, lemon and oil, creating a silky sauce for the pasta
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