Asparagus cream pasta

Asparagus cream pasta

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Method

  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

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

Results 21-40

  • Binder photo 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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  • Binder photo SPGoodFood

    31 May 2009

    SPGoodFood rated and commented on this recipe

    5 stars

    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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  • Binder photo Helen

    03 June 2009

    Helen rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo PoshPaws

    06 June 2009

    PoshPaws rated and commented on this recipe

    2 stars

    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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  • Binder photo Sakafo

    12 June 2009

    Sakafo rated and commented on this recipe

    4 stars

    Wonderfully flavoured. This might just become a favourite.

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  • Binder photo katyrouth

    28 June 2009

    katyrouth rated and commented on this recipe

    4 stars

    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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  • Binder photo ptw

    09 August 2009

    ptw rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo monroe

    17 September 2009

    monroe rated and commented on this recipe

    5 stars

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

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  • Binder photo Snitha

    22 September 2009

    Snitha rated and commented on this recipe

    5 stars

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

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  • Binder photo BPnKVM

    28 October 2009

    BPnKVM rated and commented on this recipe

    5 stars

    Really great flavour and very easy to make.

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  • Binder photo N Hearn

    14 November 2009

    N Hearn rated and commented on this recipe

    4 stars

    lovely!! and so easy to make.

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  • Binder photo Yoktong

    17 November 2009

    Yoktong rated and commented on this recipe

    5 stars

    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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  • Binder photo minimoll

    24 November 2009

    minimoll rated this recipe

    5 stars

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  • Binder photo moo163

    31 January 2010

    moo163 rated this recipe

    5 stars

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  • Binder photo VIZaVI

    18 March 2010

    VIZaVI rated this recipe

    4 stars

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  • Binder photo philfood

    04 May 2010

    philfood rated and commented on this recipe

    4 stars

    Delicious.Did recipe exactly. Always do on the first occaision. If I then feel it needs something extra, I will do it. But, if it ain't broke don't fix it.

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  • Binder photo stephilou

    11 May 2010

    stephilou commented on this recipe

    I made this with Creme fraiche instead of cream! Still delish! Added Chicken and a bit of tarragon too - yum!!

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  • Binder photo MacIndo

    16 May 2010

    MacIndo rated and commented on this recipe

    5 stars

    Lovely dish, I added some lemon juice of half a lemon & some frozen peas. Also some extra parmesan because I'm a cheese addict.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Just five ingredients

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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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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