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It is asparagus season and I’m planning on eating as much of it as possible!
Last night we made a sort of carbonara with asparagus and streaky bacon. I say ‘sort of’ because we aimed to use eggs…and then discovered we had none.
Instead, dinner was salvaged by a combination of creme fraiche and tallegio cheese. Together with oven baked asparagus and crisp shards of streaky bacon it was a match made in heaven. The tallegio provided a wonderful silky texture which was like that of egg yolk.
Asparagus and streaky bacon spaghetti
Bunch of fresh asparagus
3-4 rashers of streaky bacon
Spaghetti for 2
2 tbsp creme fraiche
Piece of tallegio cheese, cut into small cubes
Preheat the oven to 200°C.
Snap the woody ends of the asparagus – they will break naturally. Pop them into an oven proof dish, drizzle with olive oil, scatter over some salt and pepper and if you’d like some lemon thyme leaves. Put them in the oven for between 5 and 10 minutes – remove when tender.
Meanwhile, put the spaghetti on to cook in boiling salted water.
Snip the rashers of streaky bacon into small pieces and fry in a hot pan until crispy.
Once the asparagus is cooked, remove and slice into smaller pieces.
Drain the spaghetti, mix in the creme fraiche and stir well. Add in the asparagus and crispy bacon, followed by the cubes of tallegio. Mix well and eat right away.