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Roast asparagus pasta with yogurt and black garlic
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Black garlic is a new ingredient in store that brings an amazing smoky sweetness to this springtime pasta.
400g asparagus, woody ends trimmed, each spear cut into 3 pieces
1 tbsp essential olive oil
120g natural yogurt
30g parmigiano reggiano, finely grated
2 egg yolks
1 essential lemon, zest
50g fresh breadcrumbs
15g essential unsalted butter
6 black garlic cloves, crushed
1 tbsp finely chopped dill
1. Preheat the oven to 220˚C, gas mark 7. Toss the asparagus on a baking tray with ½ tbsp olive oil and season; roast for 8-10 minutes until tender. Beat the yogurt, cheese, egg yolks and lemon zest together in a bowl; season. Bring a large pan of salted water to the boil for the pasta.
2. Heat the remaining ½ tbsp oil in a large frying pan, add the breadcrumbs and fry, stirring often, until golden; set aside in a bowl. Wipe the pan clean then add the butter; once melted add the garlic and cook very gently until fragrant (2-3 minutes). Meanwhile, cook the pasta according to the pack instructions, reserving a mug of cooking water before draining. Add the pasta and asparagus to the pan with the garlic butter; remove from the heat.
3. Tip in the egg mixture; carefully toss the pasta until coated, adding a little cooking water if needed. Divide between plates and scatter with the breadcrumbs and dill.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.