Linguine with Asparagus

New season's Asparagus in spring time is hard to beat and this simple recipe makes the most of it's subtle, delicate taste which will remain in the memory for a long time.

Serves: 4



  • 400g fresh Cucina Artisan Linguine
  • medium bunch asparagus, washed and tough stalks removed
  • 100g butter
  • 1 cup (preferably homemade) white breadcrumbs, from stale bread
  • 200g cream or creme fraiche
  • 1/4 cup chicken stock
  • 50g freshly grated Gruyere or similar mild cheese
  • salt and black pepper
Place the asparagus in a large, shallow pan with a lid, add salt and cover with boiling water. Cook for about 8 minutes if the asparagus is thick, less if thin. Drain and plunge into cold water Drain again and cut into 2 cm lengths.
Melt the butter in a large pan, add the breadcrumbs and cook gently stirring all the time, for about 2 minutes. Now add the cream and a little stock. Stir well and add the asparagus and black pepper to taste. Cook for about 5 minutes. Keep warm.
Cook the pasta, drain and add to the asparagus sauce. Add the cheese and stir until it has melted. Turn into a hot dish and serve at once. Serves 2-3.


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