Name: Griddled Summer pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 300 g asparagus mini; fresh chillies 573; 2 Tbs butter; 6 bread ciabatta crumbs; 1/3 cup fresh chillies 573; 200 g olives black, pitted and roughly chopped; 2 garlic cloves, thinly sliced; 4 spring onions roughly chopped; 1/4 tsp dried chilli flakes; 300 g pasta spaghetti; 4 Roma tomatoes deseeded and chopped; sea salt and freshly ground black pepper; parmesan cheese to serve

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Ingredients (13)

300 g	asparagus — mini
	fresh chillies — 573
2 Tbs	butter
6	bread — ciabatta crumbs
1/3 cup	fresh chillies — 573
200 g	olives — black, pitted and roughly chopped
2	garlic — cloves, thinly sliced
4	spring onions — roughly chopped
1/4 tsp	dried chilli flakes
300 g	pasta — spaghetti
4	Roma tomatoes — deseeded and chopped
	sea salt and freshly ground black pepper
	parmesan cheese — to serve

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Method:

Heat a griddle pan. toss asparagus in olive oil and griddle until charred. Set aside.

Heat a frying pan, add butter, toss in breadcrumbs and cook until golden. Set aside.

In a small pot heat the 1/3 cup olive oil, add the olives and garlic, and cook for 1 minute. toss in spring onions and chilli flakes, cook for another 2 minutes.

To assemble:
Toss together spaghetti, asparagus, black olive mixture and chopped tomatoes. Top with breadcrumbs. season, and serve with extra Parmesan.

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