Ingredients
4 tbsp olive oil
1 shallot, peeled and sliced
110g/4oz pasta, cooked
85g/3oz blue cheese, crumbled
4 tbsp double cream
4 tbsp asparagus, chopped
½ lemon, juice only
55g/2oz cannellini beans
To serve
few asparagus spears
1 garlic clove, peeled and crushed
Method
1. Heat two tablespoons of oil in a pan and sauté the shallot for two minutes, to soften. Stir in the cooked pasta.
2. Add the cheese, cream and asparagus to the pan and heat gently for 5-6 minutes.
3. Meanwhile, heat two tablespoons of oil in a griddle pan and chargrill the asparagus spears and garlic for 3-4 minutes, turning once.
4. To serve, spoon the pasta onto a serving plate and serve the roasted garlic asparagus alongside.
