- 4 nests of tagliatelle
- 1 cup (250 mL) of heavy cream
- 50 g butter
- White pepper
- 2 Shallots
- Grated Parmesan cheese
Trim asparagus spears. Boil in salted water until tender, about 5 minutes. Cut off the tips and reserve. Process the tip-less spears in a food processor with the heavy cream and a pinch of salt until you have a perfectly smooth puree.
Melt butter in a skillet. Saute shallots for 2 minutes. Add asparagus puree and let simmer for 3 minutes. Turn off heat. In a separate pan, saute the asparagus tips with a tablespoon of butter, just to warm up.
Meanwhile, boil a pot of water and cook the pasta. Drain pasta and add to skillet of puree. Add white pepper to taste. Serve topped with asparagus tips and some grated parmesan.