Tagliatelle with Asparagus

Here is a classic Italian recipe for tagliatelle with asparagus.

Ingredients

• 300 g of egg tagliatelle
• 500 g of asparagus
• 1 shallot
• 50 g of butter
• 100 ml of cooking cream
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Clean the asparagus by removing the end part of the stem that turns out to be harder and woodier. Wash the asparagus and slice it into rounds, leaving the tips whole.

2. Sauté the chopped shallot in a pan with a drizzle of extra virgin olive oil and a small piece of butter.

3. Add the asparagus to the pan and let them cook over a gentle flame. Season with salt and pepper and cook for about 10-15 minutes, until the asparagus are tender. If necessary, add a little water during cooking to prevent sticking.

4. Bring a pot of salted water to a boil and cook the tagliatelle al dente following the directions on the package.

5. Drain them, preserving some of the cooking water, and transfer the tagliatelle to the pan with the asparagus.

6. Add the cream and mix gently to blend. If the mixture is too thick, add some of the cooking water to make it creamier.

7. Remove from heat, add grated Parmesan cheese and another small piece of butter, mixing well until the butter has melted and everything is well combined.

8. Serve the tagliatelle hot, and if you like, garnish with more Parmesan and a drizzle of raw olive oil.

Curiosity

Asparagus is highly appreciated in Italian cooking for its delicate taste and is often used in spring, the season when it is at its peak of freshness. Paired with egg pasta like tagliatelle, they make a traditional dish that is delicate but full of flavor.