Thursday, May 24, 2012
Asparagustough stalks snapped and discarded 2 cloves of garlic 1 small hot dried chili 2 tbsp butter 1 lemon 2 tbsp aged pecorino cheese, shaved a handful of herbs: basil, parsley or marjoram are all fine 350g fresh angel-hair pasta 4 large slices of prosciutto Boil a large pan of salted water. Snap the stems from the asparagus. In a blender or with a knife, chop the asparagus until very fine. Finely chop the garlic, crush the chilli. Heat a large frying pan and melt the butter and add the garlic, followed by the dried chilli. Cook until the smell of the garlic starts to fill the room and then add the asparagus. Season well with salt and fry for a minute or so. Add 100ml of water and cook until the mixture is completely soft but still bright green. Boil the pasta until al dente (usually about half a minute less than it says on the packet, but it’s up to your taste). Add the pasta to the cooked asparagus, add in the cheese, and add the herbs and juice from the lemon. Add a little of the pasta water to make sure the pasta is loose and glossy, add a little olive oil or butter if you think it needs it. Serve topped with a slice of prosciutto.