Garlic & olive oil spaghetti with asparagus & parmesan
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
Long red chilli
Allergens: Gluten, dairy, wheat, egg, garlic
Pantry staples: Salt
1. Prepare the ingredients: Wash the vegetables. Remove the lower woody part of the asparagus by taking one spear and bending until it snaps. Using that spear as your guide, cut the remaining asparagus spears into 2cm lengths. Very thinly slice the chilli into rounds. Thinly slice the parsley. Crush and finely chop the garlic. Grate the parmesan.
2. Cook the asparagus: Heat a frying pan over medium heat with a splash of olive oil. Add the asparagus and cook for 5 minutes or until cooked and slightly charred. Add the garlic and chilli and cook for 1 minute or until fragrant.
3. Cook the pasta: Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 2 minutes or until just tender. Strain through a sieve or colander. Return the pasta to the saucepan and stir through the olive oil.
4. To serve: Divide the pasta into each serving plate. Top with the asparagus, garlic, chilli, parmesan and parsley. Drizzle with any remaining olive oil.