Lois’ ingenious idea: use the tough, woody ends of the asparagus to flavour the pasta cooking water to make this dish taste even more asparagus-y. You’ll also be making use of the whole asparagus spear and minimising food waste. Once again so on trend it’s ridiculous, Lois.
This will make enough for two.
Asparagus carbonara (Lois Daish, A Good Year, p.123)
1 free-range egg
1 free-range egg yolk
2 tablespoons cream
sea salt & freshly ground black pepper
1/4 cup freshly grated parmesan
12 thin asparagus spears
2 tablespoons extra virgin olive oil
Snap the woody ends off the asparargus and place in a large pot of water. Bring to the boil and simmer for 20 minutes before scooping out the asparagus ends (discard these). Salt the water and add the spaghetti.
Chop the asparagus spears into thick slanted slices. Combine the egg, egg yolk, cream, salt, pepper and cheese together in a small bowl and set aside.
When the pasta is almost cooked, add the asparagus. When both are tender, drain into a sieve, using the cooking liquid to heat a large serving bowl. Tip out the liquid and add the spaghetti and asparagus to the bowl. Toss with the oil and pour on the egg and cream mixture. Toss together and eat immediately. As if you needed telling.