Spaghetti with Lardons, Mushroom & Asparagus Ragù
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Prep: 25 mins
Cook: 20 mins
Your lardons come from Rob Mercer's award winning Packington Fields Farm in Staffordshire. They'll do wonders in this springy pasta number.
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766 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • Sea salt and freshly ground pepper
You'll need
  • A large pan with a lid
  • Frying pan
Step by step this way
  • 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.

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