• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Asparagus and tarragon spaghetti with garlic crumbs

Asparagus and tarragon spaghetti with garlic crumbs
( SERVES 2 )

Publication: Listener

Listener

Ratings: No ratings yet

Asparagus and tarragon spaghetti with garlic crumbs

No ratings yet

Ingredients

100 g Butter
1 Salt, to season
8 cloves Garlic, finely chopped
1 bunch Asparagus
2 Tbsp Olive oil
2 Tbsp Olive oil
½ loaf Ciabatta bread, fresh
100 g Spaghetti
4 Tbsp Parmesan cheese, freshly grated
½ cup Tarragon leaves
1 Salt and freshly ground black pepper, to season

Directions

  1. Use a bread knife to cut the crust off the ciabatta, then tear the ciabatta into chunks. Use a food processor to pulse the bread into a fine to medium crumb. In a large sauté pan on a medium heat, melt the butter and olive oil together, then add the garlic and crumbs. Fry until the crumbs are golden and crunchy, stirring regularly to avoid burning, then add salt and set aside to cool.
  2. Cook the spaghetti according to the manufacturer's instructions. Meanwhile, snap the ends off the asparagus, then cut each spear on a thin angle right up to the spear head. Cut the head in half lengthways. Heat 2 tablespoons of olive oil in a large pan, then sauté the asparagus for 1-2 minutes depending on the size.
  3. Once the pasta is cooked, drain and toss into the pan with the asparagus. Season with salt and black pepper, then add the whole tarragon leaves, parmesan and crumbs. Toss again, then serve in warm bowls.

Your rating?
comment

http://www.bite.co.nz/recipe/7627/Asparagus-and-tarragon-spaghetti-with-garlic-crumbs/

Collections you may like

Oven bakes

Oven bakes

Taylor Farms suggests

Late Summer Salads

Late Summer Salads

Taylor Farms
Healthy dinner night

Healthy dinner night

Savoury pies

Savoury pies

Stories you may like

Prawns: how to peel

Prawns: how to peel

Celia Hay
4 Bites: School-night dinners

4 Bites: School-night dinners

Warren Elwin
Reader recipes: Healthy makeovers

Reader recipes: Healthy makeovers

Best of Barcelona 2: Pakta

Best of Barcelona 2: Pakta

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • AvoFeta smash

    AvoFeta smash

  • Eskimo lolly cake

    Eskimo lolly cake

  • Green power smoothie

    Green power smoothie

  • Spaghetti with zucchini and basil

    Spaghetti with zucchini and basil

  • Macadamia nut and white chocolate biscuits

    Macadamia nut and white chocolate biscuits

  • Raspberry and courgette chia jam

    Raspberry and courgette chia jam

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Asparagus and bocconcini ball salad

    Asparagus and bocconcini ball salad

  • Barbecued Asparagus with Parmesan and Rocket

    Barbecued Asparagus with Parmesan and Rocket

  • Grilled sweetcorn and asparagus with ricotta, goji berries and truffled honey dressing

    Grilled sweetcorn and asparagus with ricotta, goji berries and truffled honey dressing

  • Broccoli and asparagus salad with herbs and feta

    Broccoli and asparagus salad with herbs and feta

  • Spring vegetable and sausage tagliatelle with lemon

    Spring vegetable and sausage tagliatelle with lemon

  • Asparagus shots

    Asparagus shots

  • Marinated goats' cheese and asparagus salad with pomegranate

    Marinated goats' cheese and asparagus salad with pomegranate

  • Aparagus with blood oranges, spanish onion and olive oil

    Aparagus with blood oranges, spanish onion and olive oil

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top