Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the asparagus until just tender, adding the peas for the last 2 minutes of cooking. Scoop out. Cook the linguine (you can use the same water).
Cook the garlic in a splash of olive oil for 2 minutes, then add the asparagus and peas and cook for a minute.
Whisk the egg yolk, cream and parmesan and season well.
Lift the cooked linguine out of the water with tongs and add to the asparagus pan.
Toss a couple of times then add the egg mix off the heat and keep tossing until everything is emulsified (add a couple of tbsp of pasta water to the pan if you need to).
Serve with extra parmesan, if you like.