Asparagus cream pasta

Recipe uploaded by

Barney Desmazery

24 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

Results 21-34

• sar_doy

  24 May 2009

  sar_doy commented on this recipe

  This is really quick and easy to do. Very tasty. Think I will try adding some extras next time but lovely as it is with garlic bread!!

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• SPGoodFood

  31 May 2009

  SPGoodFood rated and commented on this recipe

  

  Great recipe! Instead of asparagus, I used minced beef and onion, and instead of pasta, I added two pieces of bread, ketchup, and some mustard. I topped it off with some cheddar cheese slices, instead of grated parm, and it was delicious with some fried potatoes. Great recipe!

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• Helen

  03 June 2009

  Helen rated and commented on this recipe

  

  Absolutely delicious. Very simple to make. Very good for the occasional naughty treat! Yum.

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• Charlotte_12

  04 June 2009

  Charlotte_12 commented on this recipe

  could you make this with gnocci and then stick in the oven for 10 minutes so that is less hands on at the end?

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• PoshPaws

  06 June 2009

  PoshPaws rated and commented on this recipe

  

  Sorry to be the spectre at the feast, but I thought this was destinctly GAK! and waay too rich. Hubby said I was let down by quality of ingredients, but I'm not so sure. Maybe I would try again - but could think of better things to do with Asparagus!

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• Sakafo

  12 June 2009

  Sakafo rated and commented on this recipe

  

  Wonderfully flavoured. This might just become a favourite.

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• katyrouth

  28 June 2009

  katyrouth rated and commented on this recipe

  

  Whizzed the garlic in with the cream and added extra parmesan, but this was still a little bland - I found it needed quite a bit of salt to bring the flavour out. I sieved the cream after blending too, to get a smoother sauce. Will try the mushroom/chicken/bacon suggestions above next time!

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• ptw

  09 August 2009

  ptw rated and commented on this recipe

  

  I rated this recipe in May, and I'll rate it again now: 10 out of 10. Absolutely superb...

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• Veggieliz

  31 August 2009

  Veggieliz commented on this recipe

  I'm sure it's lovely, but it certainly isn't vegetarian. Parmesan is made with rennet from calves' stomaches.

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• monroe

  17 September 2009

  monroe rated and commented on this recipe

  

  Absolutely lovely. Very quick and easy to make and tasted delicious. Can't wait to make it again

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• Snitha

  22 September 2009

  Snitha rated and commented on this recipe

  

  So yummy...... what more can i say!!!

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• BPnKVM

  28 October 2009

  BPnKVM rated and commented on this recipe

  

  Really great flavour and very easy to make.

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• N Hearn

  14 November 2009

  N Hearn rated and commented on this recipe

  

  lovely!! and so easy to make.

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• Yoktong

  17 November 2009

  Yoktong rated and commented on this recipe

  

  Tried the recipe and it makes a good alternative for my usual Spaghetti Carbonara. Since I am an avowed carnivore, I sprinkle some crispy pancetta bits over it and it worked a treat!

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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, salt 0.53 g

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