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Asparagus – Lemon – Pasta

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Ingredients for 3 servings:

  • 250 g asparagus, green, cut into 2 cm long pieces
  • 250 g asparagus, white, peeled and cut into 2 cm long pieces
  • ½ bunch rocket, coarsely chopped
  • 1 handful of basil, roughly chopped leaves
  • 8 cherry tomatoes, quartered
  • 2 spring onions, cut into rings
  • 1 garlic clove(s), finely chopped
  • 1 ½ tbsp honey
  • 3 tbsp lemon juice
  • ½ pack of cream cheese, light
  • Parmesan, sliced, to taste
  • 300g spaghetti
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a small, light spring dish

Cook the spaghetti al dente. Sauté the asparagus pieces (without the heads first) in olive oil. After about 5 minutes, add the asparagus tips, garlic, and spring onions. After another 5 minutes, add the lemon juice and a splash of water. Stir in the cream cheese. Season with honey, salt, and pepper, and add the cherry tomatoes, arugula, and basil towards the end. Serve with spaghetti and Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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