Monthly Mingle #10 Spring is in the air: Asparagus cream pasta

Spring means for me rhubarb and asparagus. May, 6th was Tag des offenen Hofes -„Day of open farms“13.01.2019 We visited an asparagus producing farm and I bought some fresh green asparagus. I have to admit that my family don’t adore asparagus. But this recipe they loved. Beneath Rhabarberkuchen – Rhubarb cake the ultimate spring dish. This is my share for Meeta’s Monthly Mingle.

Asparagus cream pasta

Asparagus cream pasta

An easy and quick way to serve asparagus for children. For the asparagus cream pasta the unlove stalks make the cream. Delicious!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Asparagus cream pasta
Categories: Pasta
Yield: 2 Servings


1 bunch   Asparagus
142 ml   Tub double cream
2     Garlic cloves, peeled, but left whole
50 grams   Parmesan, half grated, half shaved
250 grams   Tagliatelle


  Good Food Magazine, May 2007, p. 61

  Edited *RK* 05/07/2007 by
  Ulrike Westphal


1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.

2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.

3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

:Prep: 10 mins
:Cook: 30 mins
:Per serving: Vegetarian
:per serving:931 kcalories, protein 28g, carbohydrate 100g, fat 47g, saturated fat 26g, fibre 5g, sugar 5g, salt 0.53g


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