Page 18 - Oxted Local April 2025

18 April 2025
•
Oxted Local 
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APRIL
RECIPES
Creamy
Asparagus
Pasta
Ingredients: Serves 2, double
to serve 4 etc
•
1 clove of garlic, finely
chopped
•
125ml white wine
•
2 tablespoons light olive
oil
•
100ml single cream (or
dairy free alternative) **
•
2 tablespoons grated
Pecorino Romano
cheese (or Parmesan as
an alternative) *
•
2 chopped tablespoons
fresh dill
•
Salt and pepper to taste.
•
1 unwaxed organic
lemon
•
(zest of half the lemon
and a squeeze of lemon)
•
150g asparagus tips
•
150g pasta of your
choice (I used
tagliatelle)
METHOD
1. Place the pasta in a saucepan
with enough water to cover
it, add a pinch of salt and a
teaspoon of olive oil (to stop
the pasta sticking). Cook
according to the instructions
on the packet (cooking times
will vary depending on the
type of pasta you used).
2. If the asparagus has any
woody stems, cut them off
here, you just want the nice
green tips. (tip: Any vegetable
trimmings can be placed in a
freezer bag in the freezer and
once it’s full you can use to
make a delicious vegetable
stock).
3. Whilst the pasta is cooking.
Place the asparagus and
chopped garlic into a frying
pan with the olive oil and stir
fry over a medium heat until
the asparagus is starting to
soften.
4. Add the white wine and let
it simmer for a couple of
minutes.
5. Add the cream, zest of half
a lemon and a squeeze of
lemon. Simmer for a few
minutes, stirring to make sure
the sauce is combined.
6. Season to taste
7. Reduce the heat and stir in the
Pecorino cheese.
8. If the sauce is too thick you
can add a little of the pasta
water, or some stock until you
get the desired consistency –
this will depend on the type of
cream you’ve used.
9. This is a carb heavy meal, if
you want to add some protein
for a more balanced meal,
then cooked chicken, char
grilled tofu, or some flaked
almonds all work well. I added
some cooked prawns to this
one which was also good.
10. Pour yourself a glass of wine
and enjoy!
*Leave the cheese out for dairy
free, alternatively you could use
a teaspoon of Dijon mustard or
nutritional yeast for a “cheesy”
tang.
** For dairy free cream I like Elmlea
vegan cream or the Coconut collab
double cream
By Ella Easton @stillglutenfree
Asparagus season usually starts
towards the end of April (weather
depending!) Although we can get
most fruit and veg all year round in
the UK, it’s always nice to cook with
the Seasons.
This dish can easily be made gluten
free by using gluten free pasta, and
I’ve given alternatives to make it
dairy free/ vegan as well.