A simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.
Makes 4 portions
Prep time 20 minutes
Cook time 20 minutes
• 50g spring onions
• 50g king oyster mushrooms
• 200g linguine pasta
• 200g green asparagus
• 200g white asparagus
• 120g chanterelle mushrooms, cleaned
• 20g butter
• 40g baby spinach leaves
• nasturtium leaves
1. Finely slice the spring onion on the bias, and place in iced water.
2. Cut the king oyster mushrooms with a mandolin. Bring a pot of oil to 180°C, and fry the mushrooms until crisp and golden. Place them onto a kitchen towel to absorb the oil, and season with freshly ground salt and black pepper.
3. In a big pot of water, add 10g salt and bring to a boil. Cook the pasta according to the packaging, until al dente.
4. With a peeler, peel the two types of asparagus and remove the hard skin. The white ones have to be peeled to a finer size.
5. In a frying pan, roast the chanterelles for about 2 minutes. Add in the butter and 40ml of water and add both types of asparagus. Season with salt and pepper.
6. Add in the cooked linguine. Switch off the stove. Mix the pasta well with the vegetables without breaking it.
7. To plate, twirl the pasta with a carving fork and transfer to the plate. Garnish the pasta with the chanterelles, king oysters, spring onions, spinach and nasturtium.