I love a new recipe, and one that makes it into the regular rotation is even better! Last week I made Asparagus and Lemon Carbonara, a recipe I picked up from the Waitrose Kitchen magazine (well, actually the Summer Harvest supplement that came with the latest issue).
This simple recipe combines some of my favourite flavours and is the easiest through-together-recipe ever! (Note: my daughter thought it was too 'lemony', but husband, son and I devoured.)
What are your favourite simple recipes this time of year?
Asparagus and Lemon Carbonara
Waitrose Kitchen, May/June
230g asparagus, ends trimmed
1 tsp olive oil
1 garlic clove, crushed
1 large egg, yolk only
100g half-fat creme fraiche (i used regular)
1 lemon, zest, and juice of 1/2
25g parmigiano reggiano, grated
1. Boil the spaghetti in a large pan of boiling water according to packet instructions.
2. Meanwhile, cut the asparagus into 5cm lengths. Heat the oil in a frying pan, then add the asparagus, and fry for 3-4 minutes. Toss in the garlic and turn off the heat. Beat the egg yolk, creme fraiche, lemon zest, 1 tbsp juice and the parmesan together. The season.
3. Save a cup of the pasta water, then drain the pasta. Return to the pan, add the creamy sauce and asparagus, then stir. Add a little pasta water if the sauce seems dry. Serve immediately, topped with parmesan and black pepper.