Tagliatelle alla crema di asparagi

  • 4 nests of tagliatelle
  • 1 cup (250 mL) of heavy cream
  • 50 g butter
  • Salt
  • 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.

asparagus-700124_960_720

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About prhscience

A Science Educator and her students.
This entry was posted in Main dish, Recipes, Side dish and tagged , , , . Bookmark the permalink.

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