Zingy Asparagus Pasta

We love pasta, as you probably know, but we don’t always love the idea of cooking a complicated sauce to go with it. That’s when this sauce is perfect! You only need three ingredients for the sauce: asparagus, lemon juice, and butter, and all you do is slice the asparagus and fry it in the butter and juice; simples 😀

This sauce is really zingy and fresh, and is perfect for brightening up your day, giving you a summery feeling, or as a lighter sauce when you don’t want too much.

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Ingredients Serves 4
Cooking time: 10 mins

• 400 g asparagus spears
• 100 g butter
• 1 lemon (or juice of)
• salt and pepper
• 400 g pasta (or enough for four people)

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1. If you are making your own pasta, see the steps here. (Remember that making your own pasta will add to the overall cooking time.)
2. Snap the asparagus where the white part transitions to green, throwing away the harder white part.
3. Slice the asparagus very thinly. We do this using a peeler, but you could use a knife.
   We usually start with the asparagus on a chopping board, but then find we need to run it through with our fingers once it gets very thin as the peeler can’t get closer to the chopping board.
   
4. Cook your pasta. If cooking fresh pasta, start cook it when you add the lemon juice to the asparagus.
5. Melt the butter in a large frying pan on a medium-high heat.
6. Add the sliced asparagus and fry until slightly soft.
   
7. Add half the lemon juice and add salt and pepper to taste, and cook for a further 1-2 mins.
   
8. Serve the pasta on a plate and place the asparagus on top, drizzling any butter and juice on top.
9. Add some extra lemon juice, to make it more zingy. 🙂
10. Enjoy!

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