INGREDIENTS
(serves 4)
500 g of asparagus, woody ends snapped off
3 tbsp of olive oil
4 tomatoes, skinned and finely chopped
10 sprigs of fresh thyme, leaves picked from stems
200 ml of dry white wine
400 g of spaghetti
200 g of Parmesan, grated
25 g of butter
METHOD
Cook the asparagus in 1 litre boiling salted water for 5 mins, or until tender. Drain, reserving the cooking water, and cut into 5cm-long pieces.
Heat the oil in a large saucepan, add the asparagus and tomatoes and sauté for 2 mins. Add three-quarters of the thyme. Pour in the wine, bring to the boil and simmer over a medium heat until the liquid has almost evaporated.
Add the spaghetti and two-thirds of the asparagus water, bring to the boil and simmer for 10 mins, stirring frequently. Add the remaining asparagus water, bring to the boil and cook for 5 mins, stirring occasionally.
Season with salt and black pepper. Gradually add the butter and stir until melted. Stir in half the Parmesan. Spoon into serving dishes and sprinkle with the remaining thyme and Parmesan.
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