Simple recipe this one, but so tasty…
Ingredients (serves 4)
1-2 bunches of asparagus (the thinner the better)
a few mushrooms (chopped)
2-3 spring onions, chopped
Wash the asparagus and cut off the harder part of the stem if it feels too hard to cook. Alternatively you can slice the harder part right through the middle. Cut the asparagus in pieces of roughly 2cm each (that’s less than an inch you imperials).
In a frying pan, heat some olive oil and toss in the asparagus. Add butter, peas, spring onions and chilli flakes. Cook for 4-5 minutes, drizzle some white wine, add the mushrooms and salt. Turn the heat down and cover, allowing it to cook gently for another 5 minutes or so. In the meantime…
In a saucepan add water, salt and bring to the boil. Add your spaghetti and cook for as long as you like-preferably the time advised on the pack.
Drain the pasta, return it to the saucepan and tip your asparagus sauce in. Mix gently and serve with some nice parmesan cheese. I use mature anari, a Cypriot cheese. Drink the rest of the wine with it 🙂