Asparagus
This recipe for asparagus was provided by Scott Turner from Scott Turner Catering.
Penne with Asparagus, Bacon and Thyme
2 bunches green asparagus
8 free-range eggs
100ml double cream
25gm (1/2 cup) finely grated parmesan cheese, plus extra to serve
Finely grated rind of 1 lemon
400gm penne
40gm butter
350gm bacon rashers, rind removed, cut into strips
1 tbsp. Finely chopped thyme (lemon thyme can also be used)
Cook asparagus in a large saucepan of boiling salted water until just tender, remove with a slotted spoon and refresh in cold water. Cut into 3cm lengths.
Place the egg yolks, cream, cheese and lemon rind in a bowl, season to taste with sea salt and freshly ground black pepper and using a fork whisk until well combined.
Return water to the boil, add pasta and cook until al dente, then drain and return to same pan.
Meanwhile, melt butter in a large frying pan, add bacon and cook over medium heat, stirring regularly, until just golden. Add thyme and cook for 1 minute, then add asparagus and stir until heated through.
Add asparagus mixture to hot pasta and combine well, then pour in egg mixture, combine well, adjust seasoning the divide among bowls and serve immediately with extra cheese.
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