I was really pleased with how this dish turned out. We wanted something quite light and simple for dinner, and this was lovely with a green salad on the side.
2 bunches asparagus, chopped
1 large garlic clove, crushed
50 gm pine nuts
100 ml olive oil
1 tablespoon chilli flakes.
Blanch the asparagus in boiling water for 4-5 minutes, drain and put aside. Cover to keep warm.
Put oil in a frying pan or saucepan and heat through. You want it hot, but not smoking hot. Add garlic and saute. When garlic is golden, add chilli and pine nuts and turn off the heat so it does not burn.
Cook linguine according to packet. Drain, and add to the pan. Add asparagus and toss through.
Salt and pepper to taste.