Mary Miso - Recipes for every day - Cookbooks
500g green asparagus
250g green peas
1 onion, chopped
1 table spoon olive oil
3 table spoons butter
zest of ½ lemon
10 sprigs of thyme
2 table spoons sherry
juice of ½ lemon
salt and pepper
500ml asparagus stock
2 table spoons cornflour
50ml full cream
400g spaghetti
To get asparagus stock wash asparagus, cut ends and peel. Boil up peelings in 500ml water. Add salt, remove from heat and let simmer.
Cut asparagus tips into slices. Blanch asparagus tips and green peas in boiling salt water for 2 minutes. Cool quickly with cold water and let drain.
Use the salt water again to cook the spaghetti until al dente.
For the sauce slowly brown onion in olive oil at medium heat. Add butter and brown for one more minute. Add lemon zest and thyme. Add sherry and lemon juice. Pour asparagus stock through a sieve to the onion and boil up. Season with salt and pepper.
Mix cornflour with water to a paste and add to the sauce. Stir well with a whisk until the sauce thickens. Add full cream and season again with salt, pepper, lemon juice and sherry. Take lemon zest and thyme of.
Arrange spaghetti with asparagus, green peas and the sauce on plates.
