Creamy Asparagus Carbonara

Carbonara sauce is usually made with ham, but using asparagus instead is a clever way of adding colour and flavour to the dish - and would be especially good in May and June when asparagus is in season.

Serves 4

Prep time 15 mins

Cooking time 10 mins

Syn free

Ingredients:-

350g/12oz dried linguine or tagliatelle

400g/14oz asparagus tips

2 eggs

100g/4oz very low-fat natural fromage frais

1 garlic clove, peeled and crushed

6 tbso very finely chopped flat-leaf parsley

salt and freshly ground black pepper

Fry Light for spraying

Method:-

Cook the pasta according to the packet instructions, drain and keep warm.

While the pasta is cooking, blanch the asparagus tips in a pan of slightly salted boiling water for 3-4 minutes, or until just tender. Drain and set aside.

In a mixing bowl beat the eggs lightly and add the fromage frais and garlic. Whisk until well combined and then stir in the chopped parsley. Season well.

Spray a large non-stick frying pan with Fry Light and place over a medium-low heat. Add the spaghetti and asparagus to the pan and cook for 2-3 minutes until hot. Pour over the 'carbonara' sauce and gently heat through for 2-3 minutes until the pasta is well coated. (Do not allow to boil or the eggs will scramble.) Remove from the heat and serve immediately.