serves 4-6

Ingredients:

• 150g spaghetti
• bunch of asparagus
• 2 tbsp oil
• 2 leeks, cut into strips
• 1 red chilli
• 1 garlic clove, finely grated
• 160g frozen peas
• 90 ml fresh cream
• 1 lemon (zest and juice, plus wedges to serve)

Instructions

1. Prepare the vegetables: trim ends of asparagus, slice into lengths. Rinse and then slice the white part of the leeks. Deseed and finely chop the chilli. Peel and grate the garlic clove.
2. Boil the spaghetti for 10 mins.
3. Add the asparagus and cook for another 3 mins.
4. While this is cooking, heat the oil in a large frying pan, add leeks and chilli and cook for 5 mins.
5. Stir in the garlic, peas, cream and lemon zest and juice and cook 3 more minutes.
6. Drain and add the pasta to the pan toss together until combined.
7. Serve with lemon wedges.

Optional: Add 1/2 tsp grated lemon rind to cheese mixture

serves 6

Ingredients:

• bunch of asparagus
• 1 tbsp olive oil
• 2 tbsp water
• lemon juice
• pinch of salt and pepper
• 1 loaf bread, crusts cut off (you need as many slices as you have asparagus spears)
• 1 1/2 cups grated cheese (tasty or mild)
• 1/3 cup sour cream
• 50 g melted butter

Instructions

1. Prepare the asparagus – snap off the woody ends near the base.
2. Heat the oil in a frypan, toss the asparagus through.
3. Fry on a medium heat, tossing from time to time.
4. Once nicely browned (around 7 mins) add the 1 tbs water and put a lid over the pan.
5. Steam for 4 minutes, cool.
6. Mix the grated cheese, lemon juice and sour cream.
7. Spoon onto the bread slices, add 1 spear asparagus, and roll up.
8. Place in fridge for 30 mins.
9. Brush with melted butter then bake at 200C for 15-20 mins until golden, turning once.

Optional: Add 1/2 tsp grated lemon rind to cheese mixture