Asparagus Tagliatelle
Asparagus tagliatelle is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g tagliatelle
- Salt
- 500 g asparagus (green and white)
- 1 Shallot
- 1 tbsp butter
- 100 ml dry white wine
- 1 pinch saffron strands
- 150 g crème fraîche
- Pepper (freshly ground)
- 40 grated parmesan
Instructions
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1.
Cook the tagliatelle in salted water until al dente. Peel the lower third of the green asparagus and peel the entire white asparagus. Slice the stalks lengthwise into thin ribbons. Add the white asparagus about 3 minutes before the pasta is done, and the green asparagus about 1 minute before the end of cooking. Then shock them in cold water, drain, and reserve the cooking liquid.
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2.
Peel and finely dice the shallot. Sauté it in hot butter until translucent. Deglaze with wine and add about 150 ml of the reserved cooking liquid. Simmer for 2–3 minutes. Add saffron and stir in the crème fraîche. Season with salt and pepper. Mix the tagliatelle and asparagus into the sauce, let it heat through, then divide among bowls.
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3.
Sprinkle grated parmesan on top before serving.
