Asparagus and tarragon spaghetti with garlic crumbs
- 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.
- 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.
- 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.