Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 250 g | Egg tagliatelle |
| 500 g | Asparagus (to be cleaned) |
| 200 g | Cooking Cream Sterilgarda |
| 1 | shallot |
| q.b. | thyme |
| q.b. | Lemon zest to grate |
| 2 cucchiaio | extra virgin olive oil |
| q.b. | fine salt |
| q.b. | black pepper |
Preparation
- Clean the asparagus: remove the toughest end and peel the stem with a vegetable peeler, then cut it into 1 cm rounds and halve the tips. You'll need about 300 g of cleaned asparagus in total.
- Clean and chop the shallot.
- Bring a pot of salted water to a boil to cook the pasta, and heat a drizzle of oil in another pan.
- Pour the shallot into the pan and let it soften for a minute, then add the sliced asparagus.
- Add the tips, salt, pepper and flavour with the thyme leaves.
- Cook over high heat for about 5 minutes. When the asparagus is cooked but still crunchy, remove the tips from the pan and set aside 10.
- Pour the Sterilgarda Cooking Cream into the pan and flavour with grated lemon zest.
- Plunge the tagliatelle into the water that will have come to a boil in the meantime.
- Continue cooking the sauce over low heat for the duration of the pasta cooking time, then drain the tagliatelle al dente into the pan and sauté over high heat for a minute.
- Plate the pasta with cream and asparagus, garnishing with the reserved tips and fresh thyme to taste.
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