accompanied by a live band
DCAPITALS BIG BAND DCAPITALS BIG BAND
DIRECTOR | GEORGE APAP DIRECTOR | GEORGE APAP
S U N 1 8 J A N U A R Y 2 0 2 6
1 7 . 0 0 H R S | T E A T R U A S T R A
S U N 1 8 J A N U A R Y 2 0 2 6
1 7 . 0 0 H R S | T E A T R U A S T R A
n
Junior Junior
a singers' festival
Free Admission
• 500g asparagus
• 500g linguine
• 4 egg yolks
• 2 cloves garlic,
crushed with a
pinch of sea salt
• 150g Parmesan,
freshly grated, plus
extra for serving
• Salt and pepper
1. Snap off the
tough ends of the
asparagus, then
cut at an angle
into 2cm slices.
Set aside, leaving
spears intact.
2. Add linguine to a
pot of boiling salted
water, which you
will be cooking until
just al dente. (2
minutes less than
the cooking time on
the packet).
3. Halfway through
cooking time (about
5 minutes left) add
the asparagus to
the pot. Continue
cooking till the
pasta is ready.
4. Meanwhile, put the
egg yolks and garlic
into a sauté pan (off
the heat) and beat
just until the yolks
are broken up. Add
2 ladlefuls of the
pasta water and
keep to one side.
5. Sieve the linguine
and sliced
asparagus, keeping
another 4 ladles of
water aside. Add
the linguine and
asparagus to your
sauté pan.
6. Add the Parmesan,
put back on the
heat, and toss the
pasta by shaking
the pan or using a
wooden spoon, to
coat the pasta in
sauce. Add more
water until you
have the desired
consistency.
7. Serve with more
Parmesan and some
freshly ground
black pepper.
12
gozotoday | FRIDAY • 9 JANUARY 2026
FOOD
Asparagus carbonara
with linguine
METHOD
Give a traditional carbonara a
twist, by substituting the bacon for
asparagus
