For Sophie Gray’s best asparagus tips and tricks, go to In season with Food magazine: asparagus.
Ingredients
Method
1.Cook pasta according to packet directions. During the last 5 minutes of cooking, add the asparagus to the water. Drain the pasta and asparagus.
2.Heat oil in a large frying pan. Add onion and garlic and cook gently until tender. Add the asparagus, basil, oregano, chilli flakes and chicken stock.
3.When the asparagus is tender, add the cubed cream cheese to the pan with a dash of milk or cream and heat gently. Stir frequently, adding milk or cream in increments, until cream cheese is melted; stir until smooth.
4.Mix in chicken, season and when heated, serve over cooked pasta.
Adding the asparagus to the pasta water saves using another pot. If the stems of the asparagus are very thin they will cook really quickly, so you could omit the boiling stage and simply cook them in the frying pan with the chicken stock.
Note
