It’s spring and the height of asparagus season, so for many of us we really indulge eating and enjoying asparagus until, maybe, we’ve overdone eating asparagus until next spring!
If you’re looking for quick, easy and seasonally yummy meals ready in well under 15 minutes and you love asparagus, check these out and look at how few ingredients are required…
· A bunch of asparagus…. of course
· Olive oil
· Salt and pepper
· Either portobello mushrooms for version 2 or pancetta/bacon for version 3
As you can see these are not creamy, rich dishes but still very flavorsome. Follow the base recipe below for all three and further down I will give you the tweaks for versions 2 and 3. Enjoy the asparagus while it’s here
125 gms spaghetti. I’ve used spaghetti but you could use other past such as linguini– about quarter of a 500 gm packet, but don’t be too fussy!
1 bunch of asparagus – up to you whether you prefer thin or fat asparagus. My preference is somewhere in between
100 gms or more of grated parmesan
If you love garlic, by all means add
You can add a swig of olive oil to the dish before serving or save some of the pasta water( the water you cooked the pasta in) and add a little to the dish if you prefer a slightly “wetter” pasta dish
Simply add 3-4 good size portobello mushrooms, thickly sliced. A tablespoon of chopped thyme enhances the flavour. Cook with the mushrooms
· Before cooking the asparagus, quickly sauté the mushrooms in a little olive oil, adding a bit more as they cook if necessary. Cook just for 1-2 minutes and put aside
Simply add one packet of pancetta or around 200 gms of streaky bacon
· When the asparagus is cooked add the pancetta and gently mix in with the asparagus and then the pasta
There you go, three different asparagus pasta recipes – we’ve already had all three this spring!
Enjoy it while it lasts
Serves 2 and simply double the recipe for 4