Ahhhh… Asparagus season…
Each year I eagerly await for local asparagus to appear in the market, succumbing to the lure of ridiculously overpriced bunches of the first spears, which I eat simply grilled or steamed. I might eat it with some wild garlic made into pesto which obligingly also comes into season at the same time.
Once my initial fervour for eating asparagus very simply & reverently wears off, I want to incorporate it into other dishes too. This easy, zingy pasta dish is a perfect vehicle to show off the sweet grassiness of the asparagus spears, whilst being speedy enough for a mid-week supper, yet elegant enough to serve for a Saturday lunch.
In fact- this recipe is inspired by my friend Raffaella who served a similar dish when we visited her & her partner Steve for lunch a few weekends ago. What she served us reminded me so much of a much loved recipe that I used to make back when I first learnt to cook, one that I had inexplicably forgotten about , that I had to run home to make it again. My recipe has capers in it- which I love for an extra salty hit, Raffaella’s was just as good without. Either way, the magic is made with plenty of good quality olive oil, garlic and fresh lemon juice. Somehow they combine to make the most delicious and light sauce that perfectly offsets fresh green asparagus.
So – this recipe is a tribute to Raffa, a throwback to my first cooking efforts and a love affair with asparagus and lemons.
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