Asparagus Tagliatelle

Prep the asparagus by discarding the woody ends, then snipping the tips away from the stalks. Bring the cream and garlic to a gentle boil in a saucepan, then remove from the heat and remove the garlic from the cream. Set aside. Cook the stalks of the asparagus in salted boiling water for 5 mins, then drain and add to the cream with half the parmesan. Blitz until smooth.
Cook the pasta until al dente. Toss the tips of the asparagus into the pot with the pasta 2 mins before the end of the cooking time, then drain the pasta and toss in a bowl with the asparagus cream. Season, then top with the remaining parmesan and serve.

25 mins

2 serving

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