Thursday 19 May 2022

CREAMY WHITE ASPARAGUS, LEMON & TARRAGON PASTA WITH PAN FRIED COD


OK, ok I will stop with the white asparagus obsession soon but while its are still in season I simply HAD to share this super delicious, simple and quick to make recipe for a creamy pasta with a twist!

It's truly no gourmet cooking, more the sort of thing you can rustle up after a long day of work when only a bowl of carbs will, but it's still packed full of lovely flavours and textures and the grilled cod makes a fab omega 3 packed finishing touch.

SERVES 2

INGREDIENTS 

  • 500G WHITE ASPARAGUS
  • BUNCH OF TARRAGON
  • 1X LEMON
  • 2 TBSP BUTTER
  • 2 COD FILETTS
  • SALT
  • 400G SPAGHETTI
  • 250ML DOUBLE CREAM

METHOD
  • Peel the asparagus and snap off  the woody ends.
  • Cut off the asparagus tips and set aside.
  • Cut the remaining asparagus spears into bite sized chunks.
  • Next up, finely chop the tarragon.
  • Heat up 1 tbsp of the butter in a frying pan and add the asparagus tips.
  • Sauté until starting to brown.
  • Wash and pat dry the cod fillets, then season them on both sides.
  • Now time for the spaghetti!
  • Cook them until al dente in salted boiling water, adding the chopped up asparagus spears when there is about 4 minutes of cooking time left so that they get cooked through as well.
  • Drain pasta and asparagus chunks, keeping a little of the cooking water to one side.
  • Return the drained pasta and asparagus to the saucepan.
  • Add the double cream, juice of one lemon, chopped tarragon and salt and mix well over a medium heat, adding some pasta water if needed to make a creamy sauce.
  • Heat up the remaining butter in another frying pan and pan fry the cod fillets for 3 minutes on each side until the fish is cooked through.
  • Serve up the pasta, topping it with the asparagus tips and cod fillet.
  • Serve immediately!

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