Ingredients Print

Check off ingredients as you go

Serves 6

• 500 g (1.1 lb) pasta
• 1 shallot
• 1 knob of butter
• 1 bunch asparagus (400 g / 14 oz)
• 250 ml (1 cup) heavy cream
• 1 glass (200 ml / ¾ cup + 1 Tbsp) milk
• 2 Tbsp grated Parmesan (or to taste)
• a few sprigs chives, finely chopped
• 1 ladle pasta cooking water
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Instructions

1. Clean the asparagus and cook the spears for 6 minutes, lying flat in a pan of lightly salted boiling water. Drain, lay the asparagus on a cutting board and cut off the tips; set them aside for serving.

2. In a saucepan, gently sweat a thinly sliced shallot in a knob of butter. Once the shallot has softened, turn the heat up a little, add the asparagus stalks cut into small pieces, and season with salt and pepper.

3. Meanwhile, cook the pasta in a pot according to the package instructions. If you feel like making fresh pasta, it takes a while but it’s fairly easy.

4. Add the cream, milk and Parmesan. Lower the heat and let the sauce thicken gently, then add a small ladle of the pasta cooking water. Transfer to a blender and blend until smooth and creamy.

5. Drain the pasta and toss it with the asparagus cream. Serve topped with the asparagus tips you set aside and a little grated Parmesan.

Tips

• If you like little pieces of asparagus in your sauce, there’s no need to blend it.