Crispy Bacon & Lemony British Asparagus Linguine

Boil a kettle

Trim the woody ends off your British asparagus, then chop them in half

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for an initial 7-9 min (10-12 min for wholewheat)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Meanwhile, chop your basil finely, including the stalks

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Peel and finely slice (don't chop!) your garlic

Once the pasta has been cooking for 7 min, add the halved asparagus and sliced garlic and cook for 1-2 min further or until just tender

Once tender, drain and return to the pot, reserving a cup of the starchy pasta water

Return the pot to a medium heat, add 20g [30g] [40g] butter and a generous drizzle of olive oil, then give everything a good mix up until the butter has melted

Squeeze in the juice of half the lemon[s] and add half the chopped basil with half your grated Italian hard cheese (save the rest for garnish!)

Add a splash of the starchy pasta water and stir it all together

Add the bacon lardons to the pot, give everything another good mix and cook for 1 min further or until the sauce begins to stick to the pasta – this is your crispy bacon & lemony British asparagus pasta

Cut the remaining lemon into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper