Sharing Culinary Secrets – Amy’s Creamy Spring Asparagus with Pasta

Sharing Culinary Secrets – Amy’s Creamy Spring Asparagus with Pasta

I must say I have been enjoying the banter with all those friends who had to go away for Easter to get some sun!

We are having a glorious time here on the Isle of Wight and it is satisfying to know that others are paying huge amounts of lolly in far off places just to do what I do every day.  We are lucky, mustn’t get too smug, wet and cold will be here one day…

Went to the Robin Hill Garden show last weekend and it was great fun. Ben Brown gave an amusing and informative demo all about asparagus. I continued the theme with my demo and , as promised, here is the recipe for my asparagus pasta!

Amy Willcock’s Creamy Spring Asparagus with Pasta

Serves 6
2 bunches IOW asparagus
500g Penne pasta
200g pancetta cubes
6-7 really fresh egg yolks – straight from the chicken!
150g freshly grated parmesan cheese not the stuff that comes pre-grated
50g butter
50ml double cream
Extra Virgin Olive oil
Maldon Salt and freshly ground pepper

Prepare the asparagus by snapping off the woody end, where it naturally snaps is where it is tough.  If it is very large peel the bottom half.  Cut off the asparagus tips and slice the stalks diagonally into 4cm pieces. Bring a pot of water to the boil add 1 tsp of Maldon salt and cook the asparagus until tender about 2 minutes. Drain and set a side

Bring a large pot of water up to the boil and add 1 tsp of Maldon.  Cook the penne pasta until al dente – tender to the bite, about 10-12 minutes.

While the pasta is cooking get the other ingredients ready. Fry off the pancetta cubes until crispy and drain on kitchen paper.  Beat the egg yolks with the cream, a little salt and pepper and half of the cheese. As soon as the pasta is ready (it has to be hot to cook the mix), toss in the egg mix, pancetta and asparagus.  Serve straight away with the rest of the cheese sprinkled over the top.  Serve with a green salad.