In this recipe, freshly cooked prawns and asparagus are tossed with linguine and a sauce made with butter, oil, lemon juice and parmesan cheese. It's a wonderfully fresh dish, perfect for a dinner party or for an impromptu midweek dinner.
- 500g fresh asparagus
- 500g dried linguine
- 225g butter
- 100ml extra-virgin olive oil
- 4 tbsp. lemon juice
- 4 garlic cloves
- 500g medium prawns, peeled, deveined and ready to cook
- 100g freshly grated parmesan cheese
- Salt and pepper
Snap the woody ends off the asparagus. Heat a little oil on a griddle pan and fry for 2-4 minutes until charred and tender. Chop and set to one side. Place pasta into a pot of boiling salted water and cook according to packet instructions. Drain.
Mince the garlic cloves. Heat oil in a large frying pan and add the garlic. Fry until tender, then add the butter and lemon juice and whisk together until the butter is melted. Add the prawns and fry until pink, then add the asparagus and cook until heated through.
Put the drained pasta into the pan and toss to coat in the sauce. Sprinkle with half the parmesan and salt and pepper to taste, toss to combine, then to serve, sprinkle with the rest of the parmesan.