“Not yet tried but sounds lovely for a nice, summery, al fresco meal.Apparently you have to eat this immediately as it drys out very quickly.”

Ingredients Nutrition


  1. Boil the asparagus spears for 4-5mins until cooked but firm.
  2. Drain well but keep the water.
  3. Cut off the asparagus tips and set to one side.
  4. Roughly chop the remaining asparagus.
  5. Heat the oil and half the butter in a saucepan and cook the onion until softened.
  6. Add the garlic, the chopped asparagus (not the tips) and some thyme or marjoram (just a sprig or so).
  7. Sautee for approximately 5 mins and add the wine.
  8. Simmer until the wine thickens and then add about 400ml of the asparagus water.
  9. Simmer for a couple of minutes and remove from the heat.
  10. Remove the thyme/marjoram sprigs and puree the remaining ingredients.
  11. Transfer to a large serving bowl, add the asparagus tips and season to taste.
  12. In a saucepan, melt the remaining butter until it is sizzling and add the prawns.
  13. Cook for a couple of minutes, season with salt and pepper and then add the brandy.
  14. Ignite the brandy and let it burn itself out.
  15. Remove from the heat and add to the asparagus mixture.
  16. Cook the linguini in boiling salted water, following the instructions on the packet.
  17. Drain well but retain a little of the water.
  18. Mix the pasta and sauce together in the large serving bowl. If it needs more liquid add some of the pasta water.
  19. There may seem to be a lot of sauce but the pasta quickly absorbs it.
  20. Serve immediately with grated parmesan and black pepper.

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