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Prep time
10 minutes
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Cook time
1 hour
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Serves
6
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Ingredients
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1 1/2 pounds
(675g) thin asparagus spears
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4
garlic cloves, peeled
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4 tablespoons
chopped mixed fresh herbs (basil, mint, parsley, oregano)
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7 tablespoons
(100ml) heavy cream
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2 tablespoons
olive oil
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1/4 cup
(50g) unsalted butter
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9 ounces
(250g) tagliarini or tagliatelle
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4 ounces
(120g) Parmesan, freshly grated
Directions
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Trim or snap off the tough ends from the asparagus spears. Finely chop the asparagus all together with one of the garlic cloves and the herbs.
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Bring the cream to the boil in a saucepan with the rest of the whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
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Heat the olive oil and butter in a separate large saucepan and saute half of the chopped asparagus for 5 minutes, stirring. Add the rest of the chopped asparagus followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season. Remove from the heat and keep warm.
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Cook the pasta in a generous amount of boiling salted water, then drain thoroughly. Add to the sauce along with about half of the Parmesan and toss together. Serve with the remaining Parmesan.
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