• Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 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
  • 300g linguine
  • 1 tbsp finely chopped dill

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,018kJ/ 480kcals

Fat

15g

Saturated Fat

5.5g

Carbohydrates

63g

Sugars

8.1g

Fibre

6.5g

Protein

20g

Salt

0.5g

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