Jamie Cooks Italy
By Jamie Oliver
About the recipe
I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine beautifully. Creating emulsification at the very end gives a perfect sauce that’s as much about flavour as it is texture.
Recipe From
300g dried linguine
300g mixed asparagus (wild, white, regular)
4 cloves of garlic
2 dried red chillies
olive oil
1 knob of unsalted butter
30g pecorino or Parmesan cheese, plus extra to serve
1 lemon
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