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Creamy asparagus pasta

When big fat and juicy British asparagus are in season, make this simple dish to take advantage of the subtle delicious flavour. 



This recipe is for 2 people.

Ingredients:
  • A bunch of asparagus
  • 150ml double cream
  • 2 cloves of garlic, peeled but leave whole
  • 30g Parmesan, grated
  • 150g tagliatelle

Trim the asparagus by snapping the stem with your fingers. Keep the tips aside. Boil the rest of the broken stems for 3 Min.

In a separate pan heat the cream with the whole garlic to infuse the flavours.

Add the boiled stem into the cream and blitz with a hand blender.

Boil a pan of water for the tagliatelle and at the last 2 Min of boiling, add the asparagus tips. Drain and add pasta and tips to the cream mixture.

Add Parmesan and seasonings and serve!
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Comments

  1. Carol Stephen21 July 2020 at 14:10

    Oh my goodness! Does that ever sound delicious! So creamy and cheesy.

    P.S. I think your asparagus season is a bit later than ours. I'm not sure we have any in the stores any more.

    ReplyDelete

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