• 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


    • 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



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


    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.


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


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


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