Tagliatelle with Asparagus Cream

• bunch of asparagus↗1
• rich cream142ml мл
• garlic cloves↗2

  peeled, left whole

• parmesan↗50g g

  half grated, half shaved

• tagliatelle↗250g g

Step-by-step instructions

1. 1

   Prepare the asparagus: trim the tough ends, then separate the stems from the tips. In a small saucepan bring the cream to a boil together with the whole garlic cloves. Remove from heat, take out the garlic and set the saucepan aside.

2. 2

   Boil the asparagus stems in salted boiling water for 4–5 minutes until tender, drain and immediately transfer them to the saucepan with the cream. Add the grated parmesan and blend with an immersion blender until smooth and creamy.

3. 3

   Cook the tagliatelle according to the package instructions. Two minutes before it is done, add the asparagus tips to the saucepan so they stay bright and crisp. Drain the pasta, reserving a little water to thin the sauce, and quickly toss it with the prepared cream. Divide onto plates, sprinkle with parmesan shavings and serve.