Lemony Asparagus Linguine
Ingredients
- 250g asparagus
- 4 garlic cloves
- 1 red chilli
- 175ml white wine or vegetable stock with lemon juice
- 300g linguine
- A few big knobs of butter
- Olive oil
- Lemon juice
- Lemon zest
- Parmesan cheese
Preparation
Put the pasta on to boil.
Slice the asparagus into small rounds, removing the heads and slicing those in half.
Melt butter in the pan with some olive oil and fry the asparagus for a couple of minutes.
Add the garlic and chilli and fry for another couple of minutes.
Add the wine or stock and let it bubble away for a couple of minutes.
Add the drained, cooked pasta and mix well.
Add more butter and lemon juice and mix well.
Serve on a plate with fresh lemon zest and parmesan.
Tips
For a halal version, use vegetable stock with lemon juice instead of white wine.
