Asparagus, ham hock & hollandaise spaghetti

Name: Asparagus, ham hock & hollandaise spaghetti
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2
Ingredients: 230 g asparagus; 250 g fresh spaghetti; 180 g hollandaise sauce; 180 g Cooks’ Ingredients Pulled Ham Hock

A simple and quick midweek dinner. Ready in just 10 minutes.

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Serves2
CourseMain meal
Prepare2 mins
Cook8 mins
Total time10 mins

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Ingredients

230g asparagus
250g fresh spaghetti
180g hollandaise sauce
180g Cooks’ Ingredients Pulled Ham Hock

Method

Snap off the woody ends of the asparagus, then slice the spears thinly on the diagonal.
Boil 250g spaghetti according to pack instructions (the rest freezes brilliantly), then add the asparagus to the pasta with 1 minute of cooking time remaining. Drain, reserving a cup of pasta water, and return to the pan.
Add the hollandaise, with a dash of pasta water, and gently toss over a low heat, until the sauce is heated through and creamy. Fold in the ham hock.
Serve with a generous grind of black pepper.

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