Save to your scrapbook

    Asparagus Basil Spaghetti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Asparagus Basil Spaghetti

    An indulgence for supper, which can also be served as a stylish starter for six if you double the quantities.

    Serves: 2


    • 200g asparagus tips
    • 200g spaghetti
    • 6 tablespoons extra-virgin olive oil
    • 2 cloves garlic, finely chopped
    • Pinch of chilli flakes
    • 2 tablespoons finely chopped parsley
    • 1 tablespoon finely chopped chervil
    • 2 tablespoons finely chopped basil
    • Freshly ground black pepper
    • Salt
    • To serve
    • 2 lemon wedges
    • Freshly grated Parmesan cheese


    1. Bring a large pan of salted water to the boil while you cut the asparagus in half lengthways.
    2. Add the spaghetti to the water and cook according to the packet instructions.
    3. Five minutes before the pasta is ready, pour the olive oil into a non-stick frying pan and set over a medium-high heat.
    4. Fry the asparagus for 3-4 minutes, depending on its thickness, then add the garlic, chilli flakes and herbs.
    5. Continue to cook for a further minute or two.
    6. Meanwhile, drain the spaghetti, giving it a good shake before tipping into the hot asparagus.
    7. Add a generous twist of freshly ground black pepper and toss thoroughly before serving immediately with the lemon wedges and lots of freshly grated parmesan.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars