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.



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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