This recipe for asparagus was provided by Scott Turner from Scott Turner Catering.
- 2 bunches green asparagus
- 8 free-range eggs
- 100ml double cream
- 25gm (1/2 cup) finely grated parmesan cheese, plus extra to serve
- Finely grated rind of 1 lemon
- 400gm penne
- 40gm butter
- 350gm bacon rashers, rind removed, cut into strips
- 1 tbsp. Finely chopped thyme (lemon thyme can also be used)
Cook asparagus in a large saucepan of boiling salted water until just tender, remove with a slotted spoon and refresh in cold water. Cut into 3cm lengths.
Place the egg yolks, cream, cheese and lemon rind in a bowl, season to taste with sea salt and freshly ground black pepper and using a fork whisk until well combined.
Return water to the boil, add pasta and cook until al dente, then drain and return to same pan.
Meanwhile, melt butter in a large frying pan, add bacon and cook over medium heat, stirring regularly, until just golden. Add thyme and cook for 1 minute, then add asparagus and stir until heated through.
Add asparagus mixture to hot pasta and combine well, then pour in egg mixture, combine well, adjust seasoning the divide among bowls and serve immediately with extra cheese.