Asparagus & Wild Garlic Pasta

£7.84 - serves 2


  • 1 leek, finely sliced
  • 1 tbsp olive oil
  • Knob of butter
  • 1 large pinch saffron
  • 3 egg yolks
  • 2 tbsp double cream
  • 2 tbsp grated parmesan
  • 8 fat spears of UK asparagus
  • 150-200g pappardelle or tagliatelle
  • A handful of chopped wild garlic or chives
  • A squeeze of lemon


  1. Put a large pan of heavily salted water on to boil.
  2. Warm a deep frying pan over a low heat and add the olive oil, butter, leek, saffron and a pinch of salt.
  3. Gently sauté until the leeks are soft and sweet without caramelising.
  4. Combine the egg yolks, cream and parmesan in a mug and mix well.
  5. Cut the tips of the asparagus spears off at an angle. Put the tips to one side, and coarsely grate the stalks right down to the tough base.
  6. Place the asparagus tips in the salted boiling water, cook for 90 seconds then remove with a slotted spoon.
  7. Cook the pasta until al dente then drain, reserving a little of the cooking water.
  8. Add 1 tbsp of cooking water to the soft leeks, stir to create a light emulsion and remove the pan from the heat.
  9. Add the pasta, grated asparagus and wild garlic or chives and stir well. Then add the egg mixture and mix well to coat the pasta without scrambling the eggs.
  10. Finish with a squeeze of lemon and a tiny grind of pepper and serve immediately, garnished with a few extra flakes of parmesan.
Kit Humphrey