Tagliarini With Asparagus And Herbs

1. 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.

2. 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.

3. 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.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.