Fettucine with Irish Asparagus

The season for fresh Irish asparagus is May and June so now is the time to make this deliciously rich dish.

Look out for it at your nearest farmers’ market or greengrocer. Don’t attempt to use out-of-season asparagus which has been flown around the globe.

Serves 4

225g (8oz) fettucine or fresh noodles

16 spears of fresh Irish asparagus, trimmed

250ml (8fl oz) cream

75g (3oz) butter, diced

150g (5oz) freshly grated Parmesan cheese,

Maldon sea salt and freshly ground pepper

First, cook the pasta: Bring 4.8 litres (8 pints) water to the boil, add 2 tablespoons sea salt and tip the pasta in all at once and stir well to ensure the strands are separate, then cover the pan just long enough to bring the water back to the boil. Cook until al dente (fresh pasta 1-2 minutes, dried pasta see instructions on packet, but test 2-3 minutes before suggested time).

Drain the pasta immediately. Don’t over-drain. Fresh pasta and all long pasta, should still be wet and slippery.

Meanwhile, cook the asparagus in very little water for 4-5 minutes or until almost cooked when the tip of a knife pierces the root end easily. Drain.

Next, make the sauce: Heat the cream in a wide saucepan or sauté pan, add the butter and simmer over a medium heat for a minute or two until the cream and butter are incorporated and slightly thickened. Add the cheese and lots of freshly ground pepper.

Taste and add salt. Toss in the drained pasta.

Slice the still warm asparagus at an angle, keep the tip intact.

Scatter over the top of the pasta, toss gently and serve immediately in hot pasta bowls.