Asparagus Tagliatelle
Asparagus Tagliatelle



  • 1 bunch of asparagus
  • 140ml heavy cream
  • 2 whole garlic cloves
  • 50g parmesan, grated
  • 250g fresh 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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