Asparagus is grown on the farm & is usually ready to be cut at the end of April, however the season is short finishing in early June. Each spear is harvested by hand when it reaches just the right height. Asparagus is a mild diuretic & is believed to help detoxify the body. It is a great source of nutrients including Vitamin C & Vitamin K.
INGREDIENTS:
1 Bunch of Asparagus
8oz Pasta
2 tsp Butter
1 Lemon Juiced & Zest
2 Cloves Garlic Cloves Minced
Salt & Pepper
Vegetable Stock cube
Step 1: For the pasta bring a pan of water & the stock cube to the boil. Once boiling add the pasta & continue to boil until the pasta is tender. Set aside half cup of the cooking water, then drain the pasta & set aside.
Step 2: While the pasta is cooking prepare the asparagus, remove 1-2cm of the stem. Chop the remaining spears into 2cm pieces.
Step 3: In a saucepan add the butter, minced garlic on a medium heat, add the asparagus pieces and sauté for 3-4 minutes. Add the drained pasta to the sauce pan and coat of the pasta with the garlic butter & season with salt & pepper.
Step 4: Use a small grater to zest the lemon onto the pasta. Juice the remaining lemon over the pasta & asparagus. Coat the pasta with all of the juices. Season to taste & garnish with grated parmesan cheese.