KEY POINTS:
Grab a bunch of asparagus while it's cheap, plentiful and tastes brilliant. A sprinkling of salt and a drizzle of good olive oil is all it needs to bring out its natural sweetness.
Serves 4
A large handful spaghetti - around 300g
½ tbsp olive oil
5 rashers streaky bacon
A bunch asparagus, halved, then sliced lengthways
Juice of lemon or cup white wine
4 tbsp creme fraiche
½ cup finely grated cheese, such as Parmesan or mature Cheddar
A small handful freshly chopped parsley
1. Cook the spaghetti in a large pan of boiling, salted water according to packet instructions. Meanwhile, heat the oil in a frying pan.
2. Add the bacon and fry for 2-3 minutes until starting to crisp up.
3. Add the asparagus and fry over a high heat for 1-2 minutes until just starting to soften and colour.
4. Squeeze in the lemon or wine and bubble for 30 seconds. Add the creme fraiche and cheese, season with freshly ground black pepper and cook for 1 minute until hot.
5. Drain the pasta, tip back into the pan and toss through the asparagus sauce. Scatter over the parsley and serve.
- Detours, HoS
