Double Asparagus Tagliatelle
Double Asparagus Tagliatelle



  • 1 bunch of asparagus, trimmed
  • 140ml double cream
  • 2 peeled garlic cloves
  • 25g grated parmesan
  • 25g shaved parmesan
  • 250g dried tagliatelle
  • Chop off the asparagus tips and set aside. Pour the cream and garlic into a small saucepan and bring to the boil, then remove from the heat and remove the garlic. Set aside. Meanwhile, cook the asparagus stalks in boiling salted water for 5 mins or until tender. Drain, tip into the cream with the grated parmesan, and blitz with a hand blender until very smooth.
  • Cook the pasta in boiling salted water until al dente, and toss in the asparagus tips for the last 2 mins of the cooking time. Reheat the cream, drain the pasta and asparagus tips, and add to a bowl with the asparagus cream sauce. Toss well to coat, then divide between bowls and top with parmesan shavings and a good grind of black pepper.
30 mins
2 serving

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