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Asparagus cream pasta

By Barney Desmazery

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

Prep:10 mins
Cook:30 mins

Serves 2
Easy

Nutrition per serving

kcal 931
fat 47g
saturates 26g
carbs 100g
sugars 5g
fibre 5g
protein 28g
salt 0.53g

Ingredients

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

Method

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.
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.
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.

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