• 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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