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1
Boil the asparagus spears for 4-5mins until cooked but firm.
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2
Drain well but keep the water.
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3
Cut off the asparagus tips and set to one side.
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4
Roughly chop the remaining asparagus.
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5
Heat the oil and half the butter in a saucepan and cook the onion until softened.
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6
Add the garlic, the chopped asparagus (not the tips) and some thyme or marjoram (just a sprig or so).
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7
Sautee for approximately 5 mins and add the wine.
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8
Simmer until the wine thickens and then add about 400ml of the asparagus water.
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9
Simmer for a couple of minutes and remove from the heat.
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10
Remove the thyme/marjoram sprigs and puree the remaining ingredients.
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11
Transfer to a large serving bowl, add the asparagus tips and season to taste.
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12
In a saucepan, melt the remaining butter until it is sizzling and add the prawns.
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13
Cook for a couple of minutes, season with salt and pepper and then add the brandy.
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14
Ignite the brandy and let it burn itself out.
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15
Remove from the heat and add to the asparagus mixture.
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16
Cook the linguini in boiling salted water, following the instructions on the packet.
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17
Drain well but retain a little of the water.
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18
Mix the pasta and sauce together in the large serving bowl.
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19
If it needs more liquid add some of the pasta water.
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20
There may seem to be a lot of sauce but the pasta quickly absorbs it.
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21
Serve immediately with grated parmesan and black pepper.
