The Asparagus season is worth looking forward to. It is a short period in the UK from late April to mid to late June. Here is an accidental recipe that is a favourite for the children! It can be a side vegetable dish, a light bite or a pasta sauce.

Feeds 2 people

Preparation and cooking takes less than 5 minutes (15 if it is a pasta sauce because we have to wait for the pasta to cook).

Method

1. Wash the asparagus and discard the woody ends otherwise if tender all down then just cut 1/2 cm off the end. Put in a frying pan with a drizzle of extra virgin olive oil. Heat on medium.
2. When starting to soften, turn and coarse grate the zucchino on top. Keep an eye on it and carefully stir to allow to coat and heat through. Don’t overcook. Take off heat.
3. Carefully place on top of lettuce leaves for a starter. Or on top of al dente pasta (you can mix the pieces of zucchino with extra virgin olive oil through the hot pasta and place the rest of the zucchino and spears on top). For a vegan sauce you can add some pine nuts and black pepper, but if you eat dairy then some grated Grana Padano is our suggestion. Buon Appetito!

Tips

1. Remember to salt the pasta water and drain when the pasta still has a bite (al dente). A little extra virgin olive oil stirred into the drained pasta stops the pasta sticking together.