I was curled up under a blanket on the sofa at the beginning of the week, watching 2 fat Italians tromp and chomp their way on a religious pilgrimage. Mrs Fly used up the last of the asparagus from the farmer’s market and we had a go at this recipe which we found in the Waitrose Summer Harvest magazine. It was pretty good, although I reckon a traditional carbonara with some bacon and asparagus would be superb. At the time it was just what I needed.
230g asparagus, woody bits snapped off
1 tsp olive oil
1 garlic clove, chopped or crushed
1 large egg, yolk only
100g half fat creme fraiche
1 lemon, zest and juice of 1/2
Handful of Parmesan cheese
Boil the spaghetti per the instructions.
Cut the asparagus into 5 cm lengths. Heat the oil in a frying pan, then add the aspargus and fry for 3-4 minutes. Toss in the garlic and turn off the heat. Beat the egg yolk, creme fraiche, lemon zest, 1 tbsp juice and the parmesan together, then season.
Save a cup of pasta water, then drain the pasta. Return to the pan, add the creamy sauce and asparagus, then stir. Add a little pasta water if the sauce seems dry. Serve topped with parmesan and black pepper.