With the season for asparagus slowly coming to an end, it's the last chance to enjoy this delicate vegetable. It's important for asparagus to be very fresh to be tasty. To check if it is, just rub two stems against each other, they should make a squeaky sound. The real secret of this recipe though is tasty extra virgin olive oil and the freshly hot 'marinade' it makes part of.
For this recipe you'll need:
4 green asparagus shoots, cut into bite-size bits
100g king prawns
50g mozarella, sliced
50g freshly grated pecorino cheese (or other hard cheese, eg. grana padano or parmesan)
1 lime
5 spoons of olive oil
crushed dried chili
1 garlic clove, finely chopped
a handful of linguine (or spaghetti)
1. Boil the linguine in salted water. In the meantime prepare the 'marinade'. Zest the lime. Mix the olive oil, juice from half the lime, lime zest, garlic and crushed chili. Add a pinch of salt.
2. 3 minutes before the pasta is ready add the asparagus into the boiling water.
3. Warm up the 'marinade' on a pan. Once it's hot, add the pasta together with the asparagus and prawns. Fry for 2-3 minutes while stirring so that the flavours mix. Add half the pecorino cheese towards the end of the frying.
4. Transfer the contents of the pan onto a plate. Add mozarella slices on top. Sprinkle everything with pecorino, et voila!
Bon appétit!
PS. Did you know that asparagus belongs to the lily family?
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