In this recipe, asparagus spears are simmered until tender, then blitzed with cream to create a rich, savoury pasta sauce. The tips add a little crunch and sweetness to the silky, soft pasta. Serve with some freshly grated parmesan sprinkled on top.
- 500g asparagus
- 150ml double cream
- 3 garlic cloves
- 3 tbsp. parmesan
- 1/2 tsp. dried oregano
- Black pepper
- 250g linguine
Snap the woody ends off of the asparagus. Discard. Chop off the tips, leaving them whole, then roughly chop the stalks.
Place the asparagus stalks in a saucepan with a little water. Bring to the boil, reduce to a simmer and cook for 3-4 minutes. Meanwhile, peel the garlic and put into another saucepan with the cream and thyme. Bring to the boil then take off the heat. Drain the water from the asparagus, add the cream, garlic and parmesan and blitz until smooth using a hand blender. Alternatively, blend in a food processor.
Place the pasta into a pot of boiling salted water. Cook according to packet instructions. Add the asparagus tips 2 minutes before the end of cooking. Drain, reserving a few tbsp. of pasta water.
Toss the pasta with the cream and pasta water until silky. Season with black pepper.