Chargrilled asparagus linguine with a lemon and lime dressing

October 22, 2007 (Last Updated: January 11, 2019)
Chargrilled asparagus linguine with a lemon and lime dressing recipe

Cook’s tip: If you would like to reheat the dressing do it slowly until just before simmering.

Chargrilled asparagus linguine with a lemon and lime dressing

Serves: 6 - 8
Cooking Time: 1 hr

Ingredients

  • 450g butter
  • 30ml shallots, finely chopped
  • 45ml lemon juice
  • 45ml lime juice
  • 200ml fresh cream
  • 500g linguine
  • 500g fresh green asparagus, blanched
  • 5ml lemon zest
  • 5ml lime zest
  • salt and freshly ground black pepper, to taste

Instructions

1

For the dressing, chill the butter then cut it into blocks and keep them cool.

2

Place the shallots, lemon juice, lime juice and cream in a pot. Slowly bring to the boil then lower the temperature. Using a whisk, slowly add the butter block by block. Make sure you stir continuously until all the butter has melted. Don’t allow the mixture to boil.

3

Cook the pasta in plenty of salted boiling water until al dente. Drain.

4

Heat a griddle pan until it’s smoking hot. Place the asparagus on the pan and chargrill on all sides.

5

Place the pasta and asparagus in a bowl. Pour the dressing over and toss to combine well. Serve immediately.

 

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