Remember when I posted the Deep Chocolate Biscuit recipe, I said that I spent the afternoon watching Nigellissima, this is the recipe that I could'nt wait to try and I've made it twice since. So easy, quick & delicious, It tastes so fresh & lemony. Nigella doesn't add Asparagus or Peas to her sauce but I can't eat Pasta with nothing but a sauce and the Lemon/Egg Yolks pairing reminded me of a Hollandaise which works perfectly with Asparagus. It's so good that I still want to eat some just by looking at the pictures.

Serves: 4                     Prep: 15 mins                        Cooking: 10-12 mns


  • 500 Grs of Asparagus
  • 500 Grs of Spaghetti
  • 2 Mugs of Peas
  • 1 Lemon 
  • 2 Egg Yolks
  • 150 ml of Creme Fraiche
  • 50 Grs of Grated Parmesan
  • Extra Virgin Olive Oil
  1. Bring  two pots of  water to a boil
  2. Once the water is boiling, add the pasta and a good pinch of Salt & a drizzle of Olive Oil, let it cook for 12 mns
  3. Cut the Asparagus in halves and add it to the other pot with the Peas and let it cook for 7 to 8 mns
  4. In a bowl, add the yolks,cream, Parmesan, zest of the whole lemon and juice of half of it & a drop of Olive Oil

  5. Beat it with a fork until it's combined

  6. Once the Pasta & the Asparagus are cooked, drain the water & put everything back in one big pot 

  7. Pour the Lemon Sauce and Mix everything togheter

  8. Serve.

*Note: To reduce the risk of Salmonella, I recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method and make sure to rinse the eggs before use.