Linguini with Asparagus

By Claudia Ficca • February 18, 2012 • 0 Comments

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Author Notes: I found this recipe as I was going through my La Cucina Italiana magazine for dinner inspiration. I had all the necessary ingredients the recipe asked for except for the fresh tagliatelle, so I used dry linguine instead. Asparagus is such a pretty vegetable that I usually like to keep in it's natural state by simply roasting it with a little olive oil, salt and pepper. However since my husband requested that I make pasta for dinner this evening I decided to make this recipe which we both loved.
- Claudia Ficca

Serves 4

1/2 pound asparagus, trimmed
1 shallot, finely chopped
2 tablespoons unsalted butter
2/3 cups heavy cream (I used 1% milk)
14 ounces fresh tagliatelle, or dried tagliatelle
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
1/4 cup finely chopped flat-leaf parsley
Fine sea salt

Bring a large pot of salted water to a boil. Meanwhile, cut 1½ inches of asparagus tips from stalks. Steam tips for 3 minutes, then cut in half lengthwise . Cut stalks crosswise into ¼-inch rounds.
In a medium saucepan, combine asparagus rounds, shallot and butter; cook over medium heat until butter is melted, then add 1/2 cup water, bring to a boil and cook for 3 minutes. Add cream, bring to a simmer and cook for 5 minutes. Season with ¼ teaspoon salt. Transfer pan contents to a blender and purée until smooth.
Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving ¼ cup pasta cooking liquid, drain pasta and transfer to a large bowl.
Pour purée into a skillet; bring to a boil. Add asparagus tips, cheese and parsley; return to a boil, then add to bowl with pasta and toss to combine. Adjust seasoning and moisten with a little pasta cooking liquid, if desired. Serve immediately. Recipe from La Cucina Italiana