- 125g asparagus, cut about an inch off the stem end
- 100g fine green beans, halved
- 4 chives (so not a lot!)
- 1 tsp dijon mustard
- Half a lemon (for juice and zest)
Get the pasta on in some salted water with a little olive oil.
In a separate pan, add the mustard, lemon juice and zest, some black pepper and a pudding spoon of olive oil. Heat slowly on a low heat so that it becomes a yellow-y paste.
When the pasta is nearly there (it should be floppy but nutty to taste) add the asparagus and beans. Cook until the pasta is done (only a couple of minutes). The veg should be tender but still slightly crunchy.
Drain the pasta and veg then pop it in with the sauce. Toss it about so everything is coated nicely. Serve on a plate and top with some chopped chives and plenty of parmesan.