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Ingredients
- 500 g (1 lb 2 oz) tagliatelle
- 175 g (6 oz) asparagus
- 2 tablespoons salted butter
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 310 ml (10 3/4 fl oz/1 1/4 cups) pouring (whipping) cream
- 60 g (2 1/4 oz) grated parmesan cheese
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Meanwhile, snap the woody ends from the asparagus and cut the stems into short lengths. Heat the butter in a saucepan and stir the asparagus over medium heat for 2 minutes or until just tender.
3. Add the chopped parsley and basil, cream, salt and pepper and cook for 2 minutes.
4. Add the parmesan to the sauce and stir well. Toss through the pasta and serve in warmed bowls.
