- A bundle of asparagus
- A pack of unsmoked lardons
- A bag of spaghetti
- A punnet of portobello mushrooms
- 1 shallot
- 1 garlic clove
- 2 large handfuls of baby leaf spinach
- A chunk of Parmesan
- Sea salt and freshly ground pepper
- A large pan with a lid
- Frying pan
- 1.
Snap the woody ends off the asparagus. If the stalks are long, chop them into thirds or quarters. Slice the mushrooms. Peel and finely chop the shallots and garlic.
- 2.
Heat a large frying pan to a medium heat. Add the lardons and cook for about 5 mins till golden brown. You shouldn’t need to add oil, but add a little splash if you think they’re too dry.
- 3.
While the lardons are frying, fill a large pan with hot water. Bring to the boil. Add the spaghetti. Cover. Simmer for 6 mins, then add the asparagus. Simmer for 2 more mins till the spaghetti is cooked but not too soft.
- 4.
Add the mushroom, shallot and garlic to the lardons. Add a crack of black pepper. Fry gently for 4 mins till softened.
- 5.
When the pasta is cooked, use tongs to transfer the spaghetti to the frying pan, and loosen everything up with a couple of tablespoons of the pasta water.
- 6.
Fold in half of the spinach to wilt it. Grate in half of the Parmesan. Season to taste.
- 7.
Spoon into bowls, finishing off with spinach, shavings of Parmesan and some extra black pepper.
- Tip
Besto pesto
Don’t chuck away the ends of the asparagus. Blanch them in boiling water for 2 mins, then blitz in a processor with garlic and Parmesan to make asparagus pesto. Two pasta dishes in one. Get in.