Asparagus Cream Tagliatelle

Asparagus cream pasta - this has got to be one of my favourite recipes. When I come home from a long day at work I don’t always feel like spending hours in the kitchen preparing dinner. Life gets a little dreary when all there’s time for is work and cooking. There’s more to be done. 

So I look for quick fix solutions. Solutions that don’t imply me necessarily eating the same thing every day. Pastas generally make pretty good ones - this under-fifteen minute meal is one. Luckily quick in no way means less tasty. But I’ll let you be the judge of that ;) 

Ingredients (serves 2):
220 mL cream

3 cloves garlic

16 large green asparagus spears

dash of dry white wine

200g tagliatelle

Chunk of parmesan cheese

freshly ground black pepper to taste

Instructions:

1. Peel the garlic cloves. Put cream and whole garlic cloves into a saucepan and bring to a boil. As soon as the cream starts to bubble, remove from heat and set aside.

2. Peel the asparagus. Cut off the tough bottoms (usually somewhere between 1-3 cm) and discard. Cut the tips (the top 5cm or 1.5 inch or so) of the stalks and set the tips aside.

3. Take the asparagus stalks and boil for 4-5 minutes, until tender. Younger stalks will take a little less time than older ones. Drain and run under cold water to stop the boiling process.

4. Remove the garlic cloves from the cream and discard. Add the asparagus stalks to the cream and blend with a hand blender. 

5. Boil the tagliatelle according to instructions on the packet. For the last 1.5 minute, add the asparagus tips to the water (be careful not to over-boil or they get slimy). 

6. Reheat the asparagus cream mixture and add a dash of white wine, some freshly ground black pepper and grated parmesan (however much you like). If needed, add extra salt to taste. 

7. Toss the tagliatelle with the cream and asparagus tips and transfer onto two plates. Shave (instead of grate) some parmesan over each plate, and add a bit of extra pepper and serve immediately.