Riverford Wicked Leeks
Pasta with asparagus and horseradish recipe image

Print Pasta with asparagus and horseradish

The strong, fresh flavour of asparagus works well with the kick of horseradish sauce in this quick but elegant weeknight pasta. For a richer dish, add 150ml of double cream to the asparagus when re-heating. Another good addition is slivers of smoked salmon. The trick, as always with asparagus, is not to overcook it.


  • 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


  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.
  2. Bring a large pan of salted water to a gentle, rolling boil, tip in the pasta and cook until al dente.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes