This is a recipe from a friend, who knows that I Iove both asparagus and pasta. It's also the perfect meal for when you are really short on time, as it takes less than 30 minutes to throw together.
Note that the original recipe suggests that you cook the asparagus for between 3-4 minutes, but I tend to cook mine a little longer as I like the edges to start to caramelise. The cooking time will also vary depending on the thickness of the asparagus spears.
6 tablespoons of extra virgin olive oil
430g asparagus
2 cloves of garlic
A pinch of chilli flakes
Handful of fresh basil
Handful of fresh parsley
Seasoning
300g spaghetti
Parmesan
- Cut the asparagus into 2cm pieces.
- Finely chop the parsley and basil.
- Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
- 10 minutes before the end of the spaghetti cooking time, heat 6 tablespoons of olive oil in a frying pan over a medium heat.
- Once the oil is up to temperature, add the asparagus and cook for between 5-8 minutes, depending on the thickness of the asparagus.
- Reduce the heat, and add the garlic, chilli flakes, chopped herbs and seasoning. Stir for 1-2 minutes, being careful not to burn the garlic. Remove from the heat.
- Drain the spaghetti and then add to the pan with a drizzle of olive oil and mix well.
- Serve and top with grated parmesan.
