Raw Asparagus & Lemon Spaghetti

Name: Raw Asparagus & Lemon Spaghetti
Prep time: 30 min
Total time: 30 min
Ingredients: 2 bunches of asparagus (about 800g/1¾ lb in total); 500 g (1lb 2oz) spaghetti; Large bunch of parsley (about 100g/3½ oz), leaves and stalks separated; 6 garlic cloves, finely sliced; 2 small lemons; Salt and pepper; Finely grated Parmesan cheese, to serve; ¼ tsp dried chilli flakes; 6 tbsp extra virgin olive oil; Salt and pepper

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
30 min

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Disclaimer: this calls for spanking fresh asparagus. A good freshness test is whether the spears are firm with tightly closed tips; if they bend easily, it will be impossible to peel them into ribbons, so you’d be better cooking them in 3cm (1¼in) pieces to stir through the pasta instead.

Ingredients

2 bunches of asparagus (about 800g/1¾ lb in total)

Pasta
Vegetarian

Method

Trim the tough ends from the asparagus by cutting 2cm (¾in) off the base. Trim more if the base of the asparagus feels dry and looks fibrous. Use a vegetable peeler to peel the asparagus spears into thin ribbons into a large bowl.

Fill a large saucepan with water and add a tablespoon of salt. Place on the hob to come to the boil.

Meanwhile, cut 5mm (¼in) off both ends of one of