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Nutrition: per serving

  • kcal931
  • fat47g
  • saturates26g
  • carbs100g
  • sugars5g
  • fibre5g
  • protein28g
  • salt0.53g
    low
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Method

  • 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.

Recipe from Good Food magazine, May 2007

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Comments, questions and tips (122)

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Overall rating

A star rating of 4.6 out of 5.191 ratings
thebashfulredhead avatar

thebashfulredhead

question

Can you add prawns?

frizzes

250g tagliatelle for 2 people is way too much.

fergusiain08MC9c12

Not if it's fresh rather than dried.

fluffylegs08176

This is the simplest but most fabulous sauce for pasta. Particularly good for using asparagus when it's not in season. It will be a regular go to for me now. You could add lots of other things (mushrooms, salmon) but the beauty of it for me is its simplicity. Delicious.

aerojax

Add bacon

Shifter65

Fabulous and very easy to make. I followed some of the suggestions (kept garlic in and added some pancetta) I also added some chilli flakes and only used grated Parmesan as that was all I had. I would definitely make this again soon, as I only eat asparagus whilst they are in season.

TerryGlasgow

in reply to fluffylegs - the recipe asks for both grated and shaved parmesan. Like Shifter I only use grated parmesan and don't bother with shaved.

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