Rigatoni and asparagus au gratin from Delia Smith's Summer Collection: 140 Recipes for Summer by Delia Smith

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on April 07, 2012

    Delia says this stretches a small quantity of asparagus to serve 2 people as a main course and she's right, it does -- but you can't really taste the asparagus! It's more there for appearance than anything else, and you could substitute another green veg, e.g. broad beans or fresh peas. However it has a lot going for it. It tastes good, looks nice, and I had it on the table in not much more than half an hour from starting to cook. I would recommend cooking the pasta almost completely before putting it in the oven, rather than the 6 minutes she recommends, because it was a bit too al dente, even for someone who likes al dente pasta.

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