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Asparagus and Lemon Spaghetti


With Delaney Mes

Asparagus and Lemon Spaghetti

Time: 30 mins
Serves: 4
Cost per serve: $2.50

Ingredients
2 bunches asparagus
2 Tbsp olive oil
salt and pepper
1 tsp chilli flakes
300g Spaghetti
1 large lemon
2 Tbsp pine nuts, lightly toasted 
Parmesan, to garnish

Method
Snap off the woody ends of the asparagus. Slice into 2 or 4 (depending on thickness) longways.
Place in a roasting tray and drizzle with olive oil, and season well with salt, pepper, and chilli flakes.
Roast at 190C in the oven for about 20 minutes. 
Cook spaghetti in a large pot of salted water. Drain well.
Remove asparagus from the oven. Zest the lemon over the asparagus.
Add the spaghetti to the asparagus, and sprinkle over the pine nuts. Liberally grate over some parmesan and mix it all together well in the roasting tray.
Serve garnished with a drizzle of good olive oil or chilli oil, and a little extra parmesan, and cracked pepper.

(Broadcast 15 October 2012)


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