Asparagus cream pasta

Recipe uploaded by

Barney Desmazery

26 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, sugar 5g, salt 0.53 g

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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

Preparation 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, sugar 5g, salt 0.53 g

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