Page title and description

Vegetarian mains
Pasta with asparagus and horseradish
Ingredients
- 450g asparagus
- 400g fusilli or other pasta shapes
- 50g butter
- 1 tbsp creamed horseradish
- squeeze of lemon juice
- 2 tbsp fresh chives, chopped, to garnish
Method
Prep time:
15 min
PT15M
Cooking time:
20 min
PT20M
-
Step 1
Trim the asparagus, breaking off the tough ends (save these for making soup). Cut into 2cm lengths, keeping the tips separate. Pour 4cm of water into a large saucepan, add salt, and bring to the boil. Add the stem pieces and simmer for 5 minutes. Add tips and simmer gently for 3-4 minutes, until just tender. Drain. If prepared in advance, cool and cover. -
Step 2
Bring a large pan of salted water to a gentle, rolling boil, tip in the pasta and cook until al dente. -
Step 3
A few minutes before the pasta is done, melt the butter in a frying-pan. Add the lemon juice and horseradish and stir. Add the asparagus, mixing well to make sure all the asparagus is coated. -
Step 4
Drain the pasta well, and tip into a hot serving dish. Spoon the asparagus mixture over the pasta, toss and scatter with chopped chives and serve.