Tagliarini with Asparagus and Herbs
Food52
Photo by Julia Gartland
- Serves
- 6
- Prep Time
- 10 Minutes
- Cook Time
- 1 Hour
From Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook: "We cook this pasta when asparagus is in season and we cut them almost as thin as the tagliarini." Featured in: We Can't Get Our Forks Away from This Creamy Asparagus Pasta
Ingredients
- 1 1/2 pound (675g) thin asparagus spears
- 4 garlic cloves, peeled
- 4 tablespoon chopped mixed fresh herbs (basil, mint, parsley, oregano)
- 7 tablespoon (100ml) heavy cream
- 2 tablespoon olive oil
- 1/4 cup (50g) unsalted butter
- 9 ounce (250g) tagliarini or tagliatelle
- 4 ounce (120g) Parmesan, freshly grated
Featured Video
Directions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.