The season doesn't last long, but with this year's crop the best in decades, here's how to make the best of the Great British asparagus.

  • 20 - 30 mins
  • 4 - 6
  • Easy


  • 300g dried linguine
  • 1 tbsp olive oil
  • 2 freshly dressed crabs (meat taken out of the shells)
  • 1 bundle of British asparagus, trimmed and cut into 3cm lengths
  • 100g of butter
  • 3 tbsp parsley, finely chopped
  • 2 tbsp chives, finely chopped
  • 1 onion peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 mild red chilli, deseeded and finely chopped
  • 50ml vegetable stock
  • 1 lemon, juiced


Cook the linguine in plenty of boiling salted water for approximately 10-12 minutes.

Drain the majority of the water and add the olive oil. Stir through the pasta and keep warm.

Meanwhile, melt the butter in a large sauté pan, add the onion and asparagus and season well with sea salt and freshly ground black pepper.

Sweat over a medium heat for two to three minutes then add the chilli and garlic and cook for another minute.

Add the crab along with the vegetable stock and cook for a further two minutes.

Stir in the chopped parsley, chives and lemon juice then add the pasta and make sure all the ingredients are mixed together thoroughly.

Season if necessary to taste and serve immediately.

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