Ingredients
2 stalks asparagus, ends trimmed
2 tbsp olive oil
2 garlic cloves, crushed
2 large vine tomatoes, chopped
6 tbsp dry white wine
3 tbsp double cream
100g/3½oz pecorino cheese, grated
salt and freshly ground black pepper
150g/5½oz dried black (squid ink) linguine
Method
1. Heat a griddle pan. Toss the asparagus in one tablespoon of the olive oil and griddle for two minutes. Remove and chop into bite-sized pieces.
2. Heat the remaining olive oil in a saucepan and fry the garlic and tomatoes for one minute. Add the wine and simmer gently until the sauce has reduced by half.
3. Add the cream and simmer for 4-5 minutes until the sauce has slightly thickened. Remove from the heat and stir in the cheese. Season with salt and freshly ground black pepper and keep warm.
4. Cook the pasta according to the instructions on the packet. When it is cooked, drain.
5. Pour the sauce over the pasta and toss well together. Pile onto a plate to serve.
