With the arrival of spring comes some of the season's best new produce, the first shoots of asparagus being just one of our favourites.
If you want to turn those tender spring time stems into a fast, tasty and sophisticated dish try some Italian inspiration with an asparagus pasta recipe.
By combining the sweetest tips of finely sliced green and white asparagus with tagliolini (a long pasta similar to tagliatelle only cylindrical and thinner) with a zesty dash of lemon and some creamy ricotta, this tasty vegetarian dish will soon become a firm family favourite. Find out how to make this stunning mid week dish below:
Asparagus pasta recipe
Tagliolini pasta - 400 g
Asparagus - 400 g - half green, half white
Parmesan - 80 g
Butter - 2 tablespoons
Lemon juice -1 tablespoon
Vegetable broth - 75g
Freshly ground pepper
Finely chopped fresh parsley - 2 tablespoons
Creme fraiche - 2 tablespoons
How to make Asparagus Pasta:
1. Wash the asparagus well under running cold water.
2. Peel the white asparagus, and green, if the stems are not sufficiently tender, and cut away the woody part of the stem (about 1-2 cm).
3. Cut the asparagus into pieces of about 5 cm lengths, then slice them very thinly lengthways.
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