Directions
- 1Season the pasta water with plenty of salt.
- 2Drop in the linguine to cook.
- 3Remove the tips of the asparagus.
- 4Slice the rest of the asparagus about one finger thick.
- 5Drop the chopped asparagus with the pasta.
- 6Add butter and a drizzle of olive oil to a pan on medium-high heat.
- 7Use mint as a tea bag to infuse the flavor in the pan.
- 8Add pasta water and the tip of the asparagus to the pan.
- 9Discard the mint.
- 10Add the pasta to the pan.
- 11Collect all of the asparagus and drop them in.
- 12Add freshly ground black pepper.
- 13Add a small touch of butter.
- 14Add a bit of lemon zest.
- 15Add lemon juice.
- 16Add loads of cheese.
- 17Finish with a little bit of asparagus and pasta water.
Ingredients
- 200 g linguine
- 200 g asparagus
- 0.5 lemon
- 30 g butter
- 3 sprigs of mint
- Extra virgin olive oil
- Freshly ground black pepper
- Grana Padano cheese, plus extra for serving
- salt
Equipment
potpan
Tips
- Asparagus season is very short, so make the most of them.
- Use mint as a tea bag to infuse its flavor.
- The asparagus tops don't need too much cooking; keep them nice and crunchy.
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