Roast asparagus pasta with yogurt and black garlic

Name: Roast asparagus pasta with yogurt and black garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g asparagus, woody ends trimmed, each spear cut into 3 pieces; 1 tbsp Essential Olive Oil; 120 g natural yogurt; 30 g parmigiano reggiano, finely grated; 2 egg yolks; 1 essential lemon, zest; 50 g fresh breadcrumbs; 15 g Essential Unsalted Butter; 6 black garlic cloves, crushed; 300 g linguine; 1 tbsp finely chopped dill

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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400g asparagus, woody ends trimmed, each spear cut into 3 pieces
1 tbsp Essential Olive Oil
120g natural yogurt
30g parmigiano reggiano, finely grated
2 egg yolks
1 essential lemon, zest
50g fresh breadcrumbs
15g Essential Unsalted Butter
6 black garlic cloves, crushed
300g linguine
1 tbsp finely chopped dill

Preheat the oven to 220˚C, gas mark 7. Toss the asparagus on a baking tray with ½ tbsp olive oil and season; roast for 8-10 minutes until tender. Beat the yogurt, cheese, egg yolks and lemon zest together in a bowl; season. Bring a large pan of salted water to the boil for the pasta.
Heat the remaining ½ tbsp oil in a large frying pan, add the breadcrumbs and fry, stirring often, until golden; set aside in a bowl. Wipe the pan clean then add the butter; once melted add the garlic and cook very gently until fragrant (2-3 minutes). Meanwhile, cook the pasta according to the pack instructions, reserving a mug of cooking water before draining. Add the pasta and asparagus to the pan with the garlic butter; remove from the heat.
Tip in the egg mixture; carefully toss the pasta until coated, adding a little cooking water if needed. Divide between plates and scatter with the breadcrumbs and dill.

Typical values per serving when made using specific products in recipe