A vegetarian alternative to the classic dish – although it has to be said that a little shredded prosciutto added with the egg lifts it to a different level. This is a good way of stretching a single bunch of asparagus to feed 4.
1 bunch of asparagus
350g of spaghetti or linguine
50g parmesan cheese, finely grated, plus extra to serve
1 tablespoon chopped chives, basil or tarragon
Sea salt and freshly ground pepper
Prepare the asparagus by breaking off the end of each woody stalk and chopping the rest into 1.5cm pieces.
Cook the pasta in a large pan of boiling salted water until al dente, adding the asparagus 3 minutes before it’s done. In the meantime, beat the eggs together well. Drain the pasta and asparagus, transfer immediately to a large warmed bowl and add the eggs, parmesan and some salt and pepper. Mix well. The heat from the pasta will cook the eggs. Sprinkle with the herbs and serve immediately, with extra parmesan.
This recipe appears in ‘Riverford Farm Cook Book‘
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