Creamy lemon & asparagus linguine

Name: Creamy lemon & asparagus linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 200 g linguine; 230 g pack asparagus, trimmed, then cut into 2-3 pieces; 1 large free range egg, plus 1 large yolk; 45 g Parmigiano Reggiano, finely grated, plus extra to serve; 20 g unsalted butter; 1 clove garlic, finely chopped; 1 small unwaxed lemon, zest plus 1-2 tbsp juice; 20 g pack dill, leaves chopped, plus extra to serve

Creamy, but without cream. A very unclassical take on carbonara, this is zingy and fresh and perfect for spring.

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1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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200g linguine
230g pack asparagus, trimmed, then cut into 2-3 pieces
1 large free range egg, plus 1 large yolk
45g Parmigiano Reggiano, finely grated, plus extra to serve
20g unsalted butter
1 clove garlic, finely chopped
1 small unwaxed lemon, zest plus 1-2 tbsp juice
¼ x 20g pack dill, leaves chopped, plus extra to serve

Boil the pasta in salted water for 8 minutes. Add the asparagus and boil for 1-2 minutes more until the asparagus is just-tender and the pasta is al dente. Reserve 4 tbsp pasta water.
Meanwhile, beat the egg, the yolk and cheese together in a small bowl, and season well with black pepper. Melt the butter in a medium-large heavy-based casserole or saucepan. Add the garlic, grate in the lemon zest, then sizzle for 2 minutes. Turn the pan off.
Using tongs, lift the pasta and asparagus into the other pan. Toss to coat, then add the egg mixture and 2 tbsp pasta water. Toss vigorously until the sauce coats the pasta. Add another 2 tbsp water, if needed (it will continue to thicken on the plate, so err on the wetter side).
Stir in 1-2 tbsp lemon juice to taste with the dill, then serve topped with more dill, cheese and a good grind of black pepper.

Cook’s tip

This is a fairly fast-paced recipe. Be sure to measure out everything before you start for a smooth cooking experience. The residual heat from the warm pan and the hot pasta is all you need to thicken the egg mixture to a creamy sauce.

Typical values per serving when made using specific products in recipe