A light and easy recipe celebrating the seasonal vegetable, asapragus
- 250g LeaderBrand Asparagus
- 500g spaghetti, dried
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 onion, peeled, diced
- 2 cloves garlic, minced
- 3 eggs, beaten
- 200g Pecorino or Parmesan cheese, freshly grated, plus extra to serve
- 2 Tbsp finely chopped flat leaf parsley, plus extra to serve
- juice of 1 lemon
Trim the woody ends from the LeaderBrand Asparagus. Use a sharp knife or potato peeler to thinly slice the spears. Bring a pot of water to the boil. Quickly blanch the LeaderBrand Asparagus for 20 seconds, then refresh in ice cold water. Set aside.
Bring a large, separate pot of water to the boil. Season well with salt. Add the spaghetti and cook for 12 minutes until tender to the bite. Drain well.
Heat a large sauté pan with the olive oil and butter. Fry the onion for 2-3 minutes until soft, but not brown, on a low heat. Add the garlic and cook for a further 2 minutes. Add the spaghetti and heat through tossing the onion and pasta together. When hot, pour over the beaten eggs and half of the cheese, and toss through until well combined. Season to taste with salt and freshly ground black pepper.
Finally toss through the asparagus slices and chopped parsley. Sprinkle over lemon juice, before serving and garnish with the reserved cheese and extra flat leaf parsley.
Serve hot in individual bowls, or in one large bowl for family meal time.
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