ASPARAGUS SPAGHETTI

in full Asparagus agus season is iis now A swing, so enjoy this delicious can. green vegetable while you below The quick and easy recipe makes a great family meal.

1 bunch asparagus 500g thin spaghetti 2 tablespoons olive oil 2 tablespoons butter 1 onion, peeled, diced 2 garlic cloves, minced 3 eggs, beaten 200g pecorino or Parmesan cheese, freshly grated 2 tablespoons finely chopped parsley juice of 1 lemon fresh herbs to serve

Trim the woody end from 1. the asparagus. Using a sharp knife or potato peeler, thinly of slice the spears. Bring a pot blanch water to the boil. Quickly the asparagus for 20 seconds in in hot water, then refresh ice-cold water. Set aside. to Bring a large pot of water 2. salt. the boil. Season well with Add spAddAdddriedsp dried spaghetti and cook to for 12 minutes until tender the bite. Drain well. 3. Heat a large frypan with Fry a little olive oil and butter. onion for 2-3 minutes until low tender, but not brown, on for heat. Add garlic and cook a further 2 minutes. 4. Add spaghetti and heat through, tossing the onion and pasta together. When hot, pour over the beaten eggs and half of the cheese, tossing until well combined. Season to taste with salt and freshly ground black pepper. 5. Toss through the asparagus slices and chopped parsley. Serve e hot in individual bowls s or in one large bowl to share. Sprinkle with lemon juice, then garnish with plenty of extra cheese and fresh herbs.