Asparagus and lemony tomato pasta with black pepper parmesan, avocado verde salad

Put a large pot of salted water on to boil. Heat the oven to 200 degrees Celsius.

Pull the verde and pickled onion from the fridge.

Remove the thyme leaves from any woody part of the stalk, then chop.

Lay stalks in a tight pile on a roasting tray.

Now that we are getting slightly later in the asparagus season and they’re getting a bit hardier, I like to peel the bottom few inches. Cut off the bottom 3 cm and discard (these do make great soup or pasta filling if you have enough), lay the asparagus on a board or on the bench, lightly peel the bottom 1/4 of the spear to remove some of the thicker skin.

Toss the asparagus in a little oil, the chopped thyme and a pinch of salt.  Lay on the herb stalks and roast for 3 to 4 minutes. Be careful not to overcook them. They should be firm to the bite.

Mince the garlic.

In a medium pot, fry the garlic in a good splash of olive oil for 20 seconds before adding the cherry tomatoes. Gently simmer.

Cook the pasta in boiling water for about 12 minutes, or until tender.

While the pasta is cooking place the mesclun in a bowl. Cut the avocado in half, remove the stone, dice and add to the salad.

Once cooked, cut the asparagus into quarters. Set aside with all the juices from the bottom of the tray.

Once the pasta is cooked strain and toss with the sauce.

Add the zest and juice from the lemon, along with the chopped asparagus.

Throw in a good pinch of salt and a large splash of olive oil.

Taste and season with salt, if needed.

Toss the salad with salsa verde, pickled onions, basil and a pinch of salt.

Serve pasta topped with the black pepper Parmesan and salad on the side.