Asparagus cream pasta

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Per serving

931 kcalories, protein 28g, carbohydrate 100g, fat 47 g, saturated fat 26g, fibre 5g, salt 0.53 g

Latest comments and suggestions

• Adas

  07 November 2007

  Adas rated this recipe

  

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• Soph

  14 November 2007

  Soph rated and commented on this recipe

  

  Was lovely (i added more parmesan as i'm a cheese addict!!)

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• Dav

  08 March 2008

  Dav rated and commented on this recipe

  

  This dish has a lovely delivately nutty flavour balanced and smoothed by the cream. Goes well with a light, Italian-style salad with hazelnuts and vinegar to reinforce the experience.

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• Krissy

  06 May 2008

  Krissy rated and commented on this recipe

  

  Quick and easy to prepare and absolutley gorgeous taste wise! will definitely be making again.

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• smiley rach

  27 May 2008

  smiley rach commented on this recipe

  How much is a bunch of asparagus, my farm shop sells bunches with 500g asparagus while sainsburys sells bunches at 250g weight. Please can anyone help!?

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• Kate

  29 May 2008

  Kate rated and commented on this recipe

  

  Really tasty and simple

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• Kate

  29 May 2008

  Kate commented on this recipe

  Used single cream which worked fine and linguine instead of tagliatelle

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• Vicky

  09 June 2008

  Vicky rated and commented on this recipe

  

  Loved it a lot! Very tasty and easy! Will definitely do it again and not once :)

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• dini

  25 June 2008

  dini commented on this recipe

  Very nice! I added some pancetta bacon and it was fantastic! I will do it again! :)

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• Jaime George

  25 August 2008

  Jaime George commented on this recipe

  This was delicious, I used mature cheddar instead of parmesan due to being pregnant. Plus added chopped up ham and some broad beans. fantastic recipie.

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• blackrider23

  21 October 2008

  blackrider23 rated and commented on this recipe

  

  Add some mushroom and chicken to complete the dish, was a delicious recipe and will definately be making it again.

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• Mir

  08 December 2008

  Mir commented on this recipe

  I added grated parmesan cheese to the cream and some toasted pine nuts before liquidizing... great recipe.

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Ingredients

• 1 bunch asparagus
• 142ml tub double cream
• 2 garlic cloves , peeled, but left whole
• 50g parmesan , half grated, half shaved
• 250g tagliatelle

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Ingredients

• 1 bunch asparagus
• 142ml tub double cream
• 2 garlic cloves , peeled, but left whole
• 50g parmesan , half grated, half shaved
• 250g tagliatelle

Per serving

931 kcalories, protein 28g, carbohydrate 100g, fat 47 g, saturated fat 26g, fibre 5g, salt 0.53 g

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