We’ve had the first truly Spring day in Melbourne today and the weather was truly glorious. Unfortunately, I was unable to fully enjoy it as I have come down with a very annoying head cold – such is Spring! The asparagus are coming into season at the moment and the following dish is a delicious and light vegetarian meal.
Asparagus Cream Pasta
1 bunch asparagus (about 30 spears, prefer the more slender ones)
150 mL double cream
2 garlic cloves, peeled, but left whole
50g grated parmesan
White pepper, ground
To prepare the asparagus, cut off and discard the woody ends, then neatly 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, remove the garlic, then set the pan aside.
Cook the stalks in boiling salted water for about 5-6 minutes until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
Cook the pasta according to pack instructions (although I allow more time, as I like the pasta softer than the al dente recommendation!), then throw in the tips 2-3 minutes before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan and serve.
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