Asparagus cream pasta
- Preparation and cooking time
- Serves 2
- 1 bunch asparagus
- 142ml tub double cream
- 2 garlic cloves , peeled, but left whole
- 50g parmesan , half grated, half shaved
- 250g tagliatelle
- STEP 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.
- STEP 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.
- STEP 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.