Tagliatelle with Asparagus and Lemon Breadcrumbs
Tagliatelle with Asparagus and Lemon Breadcrumbs

Ingredients

Method

  • Fresh tagliatelle, cooked al dente
  • 1 bunch of asparagus, trimmed
  • 2 tbsp olive oil
  • 50g butter
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 100g fresh breadcrumbs
  • 1 lemon, zest only
  • 1 garlic clove, finely chopped
  • 1 tsp fresh thyme leaves
  • 2 tbsp finely chopped parsley
  • Preheat your griddle pan, and drizzle the olive oil all over the asparagus. Season well with salt and pepper, and griddle the asparagus until marked with char bars. Add the butter, lemon juice, and a little pasta water to the pan, and keep warm.
  • For the lemon and breadcrumbs, heat your frying pan and add the olive oil. Add the breadcrumbs, lemon zest, garlic, and thyme, and lightly fry until golden brown. Turn off the heat, and stir through the parsley. Cut up the asparagus, add the pasta to the pan along with some of the breadcrumbs, and toss together. Serve.
20 mins
4 serving
This recipe pairs perfectly with the Santa & D'Sas 'Valentino' Fiano 2017 from King Valley, Australia.

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