Ingredients
250g 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 flat leaf parsley
finely chopped, plus extra to serve
1 lemon
juice of
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 pot
- 1 sharp knife
- 1 potato peeler
- 1 large sauté pan
Instructions
- Trim the woody ends from the Asparagus. Use a sharp knife or potato peeler to thinly slice the spears. Bring a pot of water to the boil. Quickly blanch the 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.
Notes
Tip
Serve hot in individual bowls, or in one large bowl for family meal time.
