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Asparagus cream pasta

Name: Asparagus cream pasta
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 bunch asparagus; 142ml tub double cream; 2 garlic cloves peeled, but left whole; 50g parmesan half grated, half shaved; 250g tagliatelle

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

40 min total 30 min cook 2 931 cal

Ingredients

2 serv.

1 bunch asparagus
142ml tub double cream
2 garlic cloves peeled, but left whole
50g parmesan half grated, half shaved
250g tagliatelle

Instructions

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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.