Recipe: Asparagus Cream Pasta

Ingredients

• One bunch of Asparagus
• 142ml tub double cream
• 2 garlic cloves, peeled
• 50g parmesan, grated
• 250g tagliatelle

Instructions

1. Trim the woody ends from Asparagus and cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat and out to the aide.
2. Cook the stalks in boiling water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blend until smooth,
3. Cook the pasta according to your taste, then add the tips a couple of mons before the end of cooking time.
4. Gently reheat the cream, drain pasta.
5. Top with parmesan shavings and serve