Spring is here and it’s time to turn our minds to warmer days and lighter meals. As supermarkets, farm shops and menus begin to fill with seasonal fruit and veg such as fresh salad leaves, purple spouting broccoli and asparagus, so should our plates.
Asparagus is available in the supermarkets nearly all year, but it comes into season in April and May in the UK; it’s a rich source of vitamin C which is great for boosting the immune system as well as containing vitamin K.
With the health benefits in mind and my love for pasta, my recipe suggestion is quick and simple, making it perfect for a mid-week meal or a meat free Monday dish! My pasta of choice for this dish is linguine as it makes a good match with light oil-based dishes, but if you don’t have any don’t worry, use a store cupboard favourite like penne.
Linguine and asparagus, with ricotta and lemon
Ingredients (serves 2)
- 1 x lemon
- 125g of asparagus
- 200g soft ricotta cheese
- 150g linguine
- Olive oil
- Salt and pepper
- Boil a large pan of water and add a pinch of sea salt, once boiling add the linguine and cook as per packet instructions, less a minute or two so it’s cooked al dente.
- Whilst that’s cooking, in a bowl, add the ricotta and add lemon zest, salt, pepper and half a lemon’s juice into the bowl.
- After breaking off the stems on the asparagus, slice the asparagus into thin rings and add to a pan with a knob of butter and a little olive oil, once hot add the asparagus for 5-6 minutes.
- Drain the pasta and add to the pan with the asparagus (save a little pasta water), mix in the ricotta and add a little pasta water if you want to loosen the sauce a little.
- Serve with a drizzle of olive oil and top with the asparagus tips.
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