Asparagus (or courgette or pea) carbonara

I’m rushing to get all my asparagus recipes written up. The ‘asparagus’ collection if you will. Here’s a tasty carbonara that’s lovely with asparagus but also good with courgettes or peas. Lexie likes cracking eggs so this is a good recipe to make with her, although Finn is too little to have raw egg.

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I usually make this with penne or spaghetti but recently have made it for Lexie using my favourite kids pasta Stellette, little stars that cook in 5 minutes and are suitable for baby Finn to eat. Chifferi rigati which is like mini macaroni also cooks in 5 mins.

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Asparagus carbonara

  • 2 egg yolks
  • bunch of trimmed and washed asparagus, sliced into 5mm rounds, or peas, or sliced courgette
  • 75ml double cream
  • 30g grated parmesan, plus more to serve
  • olive oil
  • salt and pepper
  • a sprigs worth of fresh thyme leaves, chopped
  • 2 crushed garlic cloves
  • handful of chopped fresh parsley
  • pasta (roughly 250g)

Blanch the asparagus for a minute or two, drain and set aside. Heat a little oil in a pan and fry the bacon with the thyme leaves so it’s nice and crispy. Just before it’s done add the garlic and asparagus. Mix the egg yolks with the cream and parmesan and season with salt and pepper. Cook the pasta and when cooked and drained, add to the bacon mix. Finally stir in the egg mixture off the heat and serve quickly, ideally on warmed plates if for grown ups, with extra parmesan.

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Asparagus risotto

I almost called this post ‘an ode asparagus’. My mum calls her downstairs neighbour ‘Margarita Broccoli’ because whenever she babysits for her, broccoli is for dinner. Well we could totally be ‘Phillipa Asparagus’ and ‘Carmen Asparagus’ because that’s pretty much the case for us. Obsessed.

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Now British asparagus is in season we are definitely eating it every day. Most often as a simple asparagus tapas or my favourite asparagus soup with poached eggs. As I’m getting a bit puritanical about making stock from scratch (which means Lewis makes it), asparagus risotto has become a new delight to add to our asparagus repertoire. It’s ok with a stock cube but miles better with proper homemade chicken stock. Lexie absolutely loves this risotto which says a lot as I have to negotiate to get her to eat an asparagus spear or the soup.

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I thought I had my recipe down pat but, after reading the Sunday Times new food columnist Florence Knight, I tried adding lemon zest which worked really well. Her asparagus risotto also features mint which I didn’t try but I think peas and mint could be a nice addition here. She also featured a delicious herby salad which is exactly what my mother-in-law makes, a good lettuce, simple oil and vinegar dressing with lots of fresh herbs from the garden. Perfect for after the risotto with some nice cheeses.

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In other news… Lexie has learnt how to ride a bike. She was gifted a big girls bike by her idol Etty and a top balance bike from her cousins. Lewis and I debated whether she should have stabilisers with Lewis in favour of sticking with the balance bike – so the right call. She still can’t quite brake so we do loops around the local park with Lewis running behind her, but still riding a bike properly at 3 1/2 is pretty amazing. I had a little moment yesterday and told her I was sad she was growing so fast (she also likes being told she’s big). Quick as a flash she replied: “Ah mama, I’m still only 3!” To which I said: “But you’re not my baby anymore.” Her reply (my heart breaks): “I’ll always be your baby mama!!” I’m surprised she didn’t capitalise on the moment to ask for the banned Ipad! Smart as a whip this girl.

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Then Mr Finny McMoo, my little Fatty Arbuckle, now 6 months, is scoffing three meals a day and almost crawling. I almost said happily scoffing but actually he’s grumpy, frustrated he can’t move or eat as fast as he’d like (check out grumpy Finn below). He’s very different from Lexie at the same age and definitely boisterous! Both my babies have been smily and jolly but they are not those fat happy buddhas that sit contentedly surveying the world. As much as I don’t want to wish this time away, I’m slightly looking forward to him being on the move so he’s happier, or being able to sit up properly so he can go in the high chair. Or to the day I can go out with a little pack of sandwiches and snacks and keep him occupied with those!

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Asparagus risotto

  • 2 or 3 shallots, chopped
  • 1 clove garlic, minced
  • 1 bunch of asparagus, washed, trimmed and sliced into 1cm or 5mm rounds
  • risotto rice (1/2 box maybe a bit less? Adapt to your needs)
  • chicken stock (1L?)
  • salt and pepper
  • olive oil
  • butter
  • parmesan, grated
  • 1/2 glass white wine
  • 1 tbsp lemon zest
  • handful chopped parsley

Start by softening the onion in the olive oil gently for as long as you can be bothered, at least 10 mins. Don’t let it brown. Add the garlic just before adding the rice. Then once the rice is in, add a splash of white wine, sizzle and reduce the heat.

Add the asparagus then slowly start adding the warmed up stock, stirring gently all the time. Keep adding the stock and stirring until the risotto is done. It should take about 20 mins.

Just before serving stir in the lemon zest and parsley, also half of the parmesan if you wish. Serve with extra parmesan.

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