- 250 g asparagus spears, washed and trimmed (woody ends reserved)
- 400 g spaghetti
- 1 cup cream
- 50 g finely grated Parmesan, plus extra for sprinkling
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C.
Drop the asparagus spears into a large saucepan of salted boiling water. Cook for a few minutes, then remove from the pot (reserving the boiling water), drain and set aside.
Cook the pasta and woody asparagus ends in the same pot of boiling water. Check the suggested time on the packet and remove and drain when just done.
Discard the asparagus ends. Warm the cream with the Parmesan and mix with the pasta.
Divide into four and form a nest of pasta on four large squares of baking paper. Top with the blanched asparagus, a little salt and pepper, and a generous sprinkling of Parmesan.
Twist the paper to conceal the contents of each parcel and place on a large baking sheet.
Bake for 10 minutes or until hot. If you like, sprinkle with more Parmesan.
Per serving: 2802.8 kJ, 18.3 g protein, 27.6 g fat, 86.4 g carbs
By all means, make this in advance, but bring the parcels to room temperature while heating the oven.