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    Roast Asparagus Fetuccine

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    Roast Asparagus Fetuccine

    Serves: 4


    • 24 spears of fine asparagus, washed and trimmed
    • 6 tablespoons olive oil
    • Fine sea salt
    • 1½ slices parma ham
    • 250g good dried egg fettucine
    • A handful finely sliced chives
    • Freshly ground black pepper
    • Freshly grated parmesan, to taste


    1. Preheat the oven to 230°C/gas 8. Dry the asparagus, place in a bowl and mix with 4 tablespoons olive oil and a scattering of fine sea salt. Line a baking sheet with foil and roughly arrange the asparagus in a single layer.
    2. Roast the asparagus for 12-14 minutes, turning once, until tender. Then remove and wrap 11/2 pieces of parma ham around every 3 pieces of asparagus so that you have 8 bundles. Turn off the oven then return the bundles to it so the ham can warm while you cook the pasta.
    3. Add the fettucine to a pan of boiling water and cook according to packet instructions. Drain the pasta and toss with 2 tablespoons of olive oil, the chives and black pepper. Serve on 4 warmed plates and place 2 asparagus bundles on each. Serve immediately with lots of grated parmesan.

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