- Serves4
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 400g asparagus, woody ends trimmed, each spear cut into 3 pieces
- 1 tbsp Essential Olive Oil
- 120g natural yogurt
- 30g parmigiano reggiano, finely grated
- 2 egg yolks
- 1 essential lemon, zest
- 50g fresh breadcrumbs
- 15g Essential Unsalted Butter
- 6 black garlic cloves, crushed
- 300g linguine
- 1 tbsp finely chopped dill
Method
Preheat the oven to 220˚C, gas mark 7. Toss the asparagus on a baking tray with ½ tbsp olive oil and season; roast for 8-10 minutes until tender. Beat the yogurt, cheese, egg yolks and lemon zest together in a bowl; season. Bring a large pan of salted water to the boil for the pasta.
Heat the remaining ½ tbsp oil in a large frying pan, add the breadcrumbs and fry, stirring often, until golden; set aside in a bowl. Wipe the pan clean then add the butter; once melted add the garlic and cook very gently until fragrant (2-3 minutes). Meanwhile, cook the pasta according to the pack instructions, reserving a mug of cooking water before draining. Add the pasta and asparagus to the pan with the garlic butter; remove from the heat.
Tip in the egg mixture; carefully toss the pasta until coated, adding a little cooking water if needed. Divide between plates and scatter with the breadcrumbs and dill.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,018kJ/ 480kcals |
|---|---|
Fat | 15g |
Saturated Fat | 5.5g |
Carbohydrates | 63g |
Sugars | 8.1g |
Fibre | 6.5g |
Protein | 20g |
Salt | 0.5g |
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