Tagliatelle with asparagus

Tagliatelle with asparagus

Total: 25 min. | Active: 25 min.
vegetarian
Nutritional value / people: 663 kcal
, Fat: 22 g
, Carbohydrate: 96 g
, Protein: 19 g

Every year I look forward to asparagus season and all the culinary opportunities it brings. Asparagus is incredibly versatile and lends itself equally well to gourmet cuisine and quick, everyday meals. This tagliatelle recipe is a great one for a dinner party or simply for a weekday meal. It's easy to make and tastes wonderfully fresh and creamy.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tagliatelle

500 g pasta (e.g. tagliatelle)
salted water, boiling

Asparagus

1 tbsp olive oil
500 g green asparagus, lower third peeled, cut into pieces approx. 4 cm long
2 ½ dl single cream
2 tbsp sour single cream
1 tbsp tarragon, finely chopped
1 lime, rinsed with hot water, use a little grated zest and 1 tbsp of juice
salt and pepper to taste
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How it's done

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Tagliatelle

Cook the tagliatelle in salted water until al dente as per the packet instructions, drain and keep warm.

Asparagus

Heat the oil in a frying pan, fry the asparagus for approx. 8 mins. until al dente. Pour in the cream, add the sour single cream, tarragon, lime zest and juice, season. Plate up the tagliatelle, top with the asparagus.

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