Cook:30 mins

🍳Easy

🍽Serves 2

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

Ingredients

1 bunch asparagus

142ml tub double cream

2 garlic cloves, peeled, but left whole

50g parmesan, half grated, half shaved

250g tagliatelle

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.

 By Barney Desmazery