Serves: 4
Difficulty level: EASY
Time: 20 minutes

Ingredients:

40g butter
15ml (1 tbsp) olive oil
2 leeks, thinly sliced
1 garlic clove, peeled and crushed
5 – 6 fresh lavender sprigs, flowers
removed and finely chopped or 15ml
(1 tbsp) dried lavender flowers
zest and juice of 1 lemon
250ml (1 cup) fresh cream
salt and freshly ground black
pepper, to taste
400g fiorelli pasta or any short
pasta shape of your choice
200g fresh asparagus tips
handful lavender sprigs, to garnish

Method:

1. Heat the butter and olive oil in a pan over medium heat. Add the leeks and
garlic and cook, stirring, until softened, 5 minutes. Add the lavender, lemon zest
and juice and slowly pour in the fresh cream. Cook over low heat, stirring
constantly, until slightly thickened. Adjust seasoning and set aside.
2. Cook the pasta in salted boiling water until al dente, dropping in the asparagus
tips 2 – 3 minutes before the end. Drain the pasta and asparagus, reserving
a little of the cooking water.
3. Toss the pasta and asparagus in the lemon cream sauce. If necessary, thin
with a little of the reserved cooking water. Serve immediately, garnished
with fresh lavender sprigs.
COOK’S TIP
If using fresh lavender, wash well to ensure
it is free of pesticides.
Recipe courtesy of Food & Home magazine.
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