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Asparagus Pasta

35 min • 2 to 4 servings •
Jackie French

35 min •     2 to 4 servings•

Jackie French

Creamy asparagus pasta topped with sliced boiled eggs, garnished with fresh herbs.

Serves 2 large appetites, or 4 small ones

Ready

  • 1 bunch asparagus
  • 1 cup water
  • 1 heaped tb butter
  • 1 heaped tb flour
  • half cup cream
  • juice of half a lemon
  • 1-3 tb chopped parsley
  • 4 eggs, not too hardboiled ie cooked for about 6 minutes
  • possibly a little milk
  • black pepper
  • salt to taste
  • optional: 1 tb parmesan cheese, grated

    • Set

  • Large pot
  • Sauce pan
  • Strainer

    • Go!

  • Boil asparagus in the water till it’s as soft as you like it. Scoop out the asparagus and snap off the hard bottom bits- don’t do this before cooking as they will flavour the water.
  • In another pan melt the butter; stir in the flour; slowly add the asparagus water, stirring well so it isn’t lumpy. Add the cream; stir till thickened over a low heat. You may need to add milk to thin it. Add the lemon juice, the parsley, the cheese if you are using it. Stir again over a low heat while you add the chopped asparagus. Take off the heat as soon as the asparagus is warm- don’t cook it any more.
  • Pour the sauce over the pasta; chop the hardboiled eggs on top of it., one or two per person.

    • Recommendations

    For more recipes and information about my children’s books visit my website JackieFrench.com

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