Th­ese amaz­ing as­para­gus

(serves 2)

Friday - - Inside - RECIPE BY CHEF MAR­CUS BEAN, WIN­NER OF IRON CHEF UK 2010

recipes are bound to freshen up

any meal

Prep time: 10 mins

Cook­ing time: 10 mins

In­gre­di­ents 150g lin­guine 1 tsp olive oil, plus ex­tra for pasta 8 as­para­gus spears 50g beef ba­con, diced 50ml dou­ble cream 50ml veg­etable stock 2 tbsp Parme­san, grated, plus ex­tra to serve 2 tbsp chives, chopped

salt and pep­per Method: 1. Boil pasta in a pan of lightly salted wa­ter un­til cooked, but still slightly al dente. Drain and driz­zle with olive oil. 2. Heat olive oil in a pan over a medium heat. Finely slice six as­para­gus spears, cut re­main­ing two spears into four pieces and sauté. 3. Add beef ba­con and cook for 3-4 min­utes, then add cream, stock, Parme­san, lin­guine and chives and cook for 3-5 min­utes. If sauce gets too thick, add a splash of wa­ter. 4. Sea­son and serve with a sprin­kling of Parme­san.

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