Asparagus Cream Pasta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 bunch asparagus
• 142ml tub double cream
• 2 garlic cloves, peeled, but left whole
• 50g parmesan, half grated, half shaved
• 250g tagliatelle

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Snap the woody ends off the asparagus and cut the spears into 2.5 cm (1 inch) pieces, keeping the tips separate. Finely grate half the parmesan and shave the other half with a vegetable peeler.

2. Bring a large pan of water to a rolling boil. Add the tagliatelle and cook for about 8 minutes, then add the asparagus pieces and cook 2 minutes more, adding the tips for the final 2 minutes. Drain, reserving a splash of the cooking water.

3. While the pasta cooks, pour the double cream into a wide pan with the whole garlic cloves. Heat over medium-low until just simmering, then cook gently for 8 minutes, stirring occasionally.

4. Remove and discard the garlic cloves. Lower the heat and stir in the finely grated parmesan until the sauce is smooth and thick.

5. Add the drained tagliatelle and asparagus to the cream sauce and toss over low heat for 1 to 2 minutes, loosening with a little reserved cooking water if needed.

6. Divide between warm plates and top with the shaved parmesan. Serve immediately.