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Spinach Tagliatelle with Asparagus

ingredients

serves 2
225 g (8 oz) asparagus
15 g (1 oz) butter
60 ml (4 tbsp) single cream
salt and freshly ground black pepper
225 g (8 oz) green tagliatelle
10 ml (2 tsp) oil
Parmesan cheese, grated

method

1. If you are using fresh asparagus, clean it under cold running water, tie it in a bundle and stand upright in a tall saucepan containing about 7 cm (3 in) boiling salted water. Cover with foil so that the asparagus tips cook by steaming. Alternatively, use a double boiler, inverting the inner saucepan over the bottom one.

2. The asparagus will take 10 - 20 minutes to cook, depending on its thickness. Test by piercing halfway up the stalk with a sharp knife — if you can insert the knife easily, the asparagus is done. Drain it. Cut off and discard the woody lower pieces. Cut the asparagus into bite-size pieces

3. Melt the butter in a saucepan and toss the asparagus in it.

4. Add half the cream, season and leave for a few minutes over a very low heat to thicken.

5. Meanwhile, cook the pasta until al dente in plenty of boiling salted water to which you have added 2 tsp oil.

6. Drain the pasta, toss in the remaining cream and pour over the asparagus sauce.

7. Serve and offer Parmesan cheese.

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