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Asparagus, garlic & lemon tagliatelle
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by Martha Collison
2 tbsp olive oil
3 cloves garlic, peeled
2 tsp table salt
½ x 500g pack fresh tagliatelle
230g pack asparagus
1 unwaxed lemon, finely grated zest and juice
25g Parmigiano Reggiano
1. Heat the olive oil in a medium frying pan. Slice 2 of the garlic cloves lengthways, as finely as possible. Add to the hot oil and fry for 2-3 minutes, stirring constantly. As soon as you see a hint of gold, remove the garlic from the pan using a slotted spoon and place onto a plate lined with kitchen paper. Leave the remaining oil in the frying pan.
2. Bring a large saucepan of water to the boil and add 2 tsp table salt. Cook the tagliatelle according to pack instructions, then drain, reserving a cup of starchy pasta water for the sauce.
3. While the pasta is cooking, snap off and discard the woody ends of the asparagus (see tip on right) and cut off the tips. Divide the stems in half lengthways. Add the tips and stems to the garlic-infused oil over a high heat, and fry for 3-4 minutes, until beginning to feel tender.
4. Add the butter to the pan, finely grate in the remaining garlic clove and lemon zest and season with black pepper. Cook for a few moments, then stir in the lemon juice and a slosh of pasta water (about 150ml), or enough to make a creamy sauce.
5. Add the drained tagliatelle to the lemony asparagus sauce and toss well to coat, adding extra pasta water to loosen if needed. Divide between two shallow bowls, and top with a generous grating of Parmigiano Reggiano, freshly ground black pepper and the golden garlic pieces. Serve.
Martha’s tip Dried tagliatelle works equally well in this recipe. Just be sure to start cooking it before you make the crispy garlic.
Typical values per serving:
This recipe was first published in May 2021.