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Stir-fried asparagus and angel-hair pasta in lemony broth

Stir-fried asparagus and angel-hair pasta in lemony broth

15 minutes

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Stir-fried asparagus and angel-hair pasta in lemony broth

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

400 g slim asparagus, trimmed
Olive oil
Sea salt and milled black pepper
250 g cooked fresh angel-hair pasta, well drained
4 cups good-quality vegetable broth
1 free-range egg
Grated Italian Parmesan for sprinkling

Method

Sear the asparagus in as little hot olive oil as possible until tender but crisp, and season.
Heat the pasta in the broth. Remove the pasta and place in one large bowl or three to four individual pasta bowls.
Top with asparagus. Whisk the egg with the lemon juice, then into the hot broth.
Ladle over the pasta and asparagus.
Serve with Parmesan.