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    Roast asparagus pasta with yogurt and black garlic

    Black garlic is a new ingredient in store that brings an amazing smoky sweetness to this springtime pasta. 

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    400g asparagus, woody ends trimmed, each spear cut into 3 pieces
    1 tbsp essential olive oil
    120g natural yogurt
    30g parmigiano reggiano, finely grated
    2 egg yolks
    1 essential lemon, zest
    50g fresh breadcrumbs
    15g essential unsalted butter
    6 black garlic cloves, crushed
    300g linguine
    1 tbsp finely chopped dill


    1. Preheat the oven to 220˚C, gas mark 7. Toss the asparagus on a baking tray with ½ tbsp olive oil and season; roast for 8-10 minutes until tender. Beat the yogurt, cheese, egg yolks and lemon zest together in a bowl; season. Bring a large pan of salted water to the boil for the pasta.

    2. Heat the remaining ½ tbsp oil in a large frying pan, add the breadcrumbs and fry, stirring often, until golden; set aside in a bowl. Wipe the pan clean then add the butter; once melted add the garlic and cook very gently until fragrant (2-3 minutes). Meanwhile, cook the pasta according to the pack instructions, reserving a mug of cooking water before draining. Add the pasta and asparagus to the pan with the garlic butter; remove from the heat.

    3. Tip in the egg mixture; carefully toss the pasta until coated, adding a little cooking water if needed. Divide between plates and scatter with the breadcrumbs and dill. 

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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