230g Waitrose British Asparagus, trimmed and cut into 3cm pieces
½ lemon, zest and juice
2 tbsp extra virgin olive oil
1 garlic clove, peeled and bashed
30g finely grated pecorino romano
1 handful chopped flat leaf parsley
Method
Bring a large pan of salted water to the boil. Add the linguine, cook for 7 minutes, then add the asparagus and simmer for 2 more minutes. Scoop out a large cup of the cooking water, then drain the pasta and asparagus. Meanwhile, whisk together the lemon zest, juice and oil with the bashed garlic clove in a small bowl.
Tip the drained pasta and asparagus back into the pan with the pecorino, parsley, lemon-oil mixture and a good glug of the cooking water. Toss together, discard the garlic, and season. Serve immediately.
Cook’s tip
Adding a splash of the warm cooking water helps to emulsify the cheese, lemon and oil, creating a silky sauce for the pasta
