Tagliatelle with Asparagus
This recipe is from The Vegetarian Year, a cookbook published this year by our roving chef, Jane Hughes. Jane has developed recipes for The Vegan Society, Love Food Hate Waste and the Hospital Caterers Association, and is available to give talks and cookery demonstrations across the North West.Tagliatelle with Asparagus The season’s asparagus is best cooked quickly and simply – the crunch is an essential part of the taste! This easy recipe makes it into a satisfying meal with the addition of fresh garden herbs and a splash of aromatic lemon oil. If you want to keep the dish vegan, be sure to use pasta that does not contain eggs. Serves 4 Vegan Ingredients 400g fresh or dried tagliatelle 450g asparagus 2 tbsp fresh chopped flat-leaf parsley 1 tbsp fresh chopped dill 1 tbsp fresh chopped chives 3 tbsp lemon oil 1 tbsp sea salt flakes
- Cut the asparagus into short pieces – using just the tips is prettiest for this dish, but you can use the stems too, or reserve them for another dish. Prepare a large pan of boiling salted water, with a steamer on top.
- Cook the pasta in the water, and at the same time, steam the asparagus tips in the steamer on top. Both the pasta and the asparagus tips should be ready in around 5 minutes.
- Drain the pasta and arrange it on four serving plates, topped with the asparagus, chopped herbs, lemon oil and a sprinkle of sea salt flakes, to taste.