Recipe for Tagliatelle with Cream and Asparagus

Serves 4 as a main course.

8 ozs (225g) fresh Irish asparagus

8 ozs (225g) tagliatelle, preferably fresh and homemade

4 pints (2.3L) water

2 large tbsp salt

1 oz (30g) butter

6 ozs (170g) best quality cream

2 ozs (55g) freshly grated parmesan cheese, preferably Parmigiano Reggiano

Freshly ground pepper, nutmeg and sea salt

Snap off the root-end of the asparagus where it breaks naturally and cook in boiling salted water until al dente. Drain and save.

Bring the water to a good rolling boil, add the salt and drop in the tagliatelle. Cover the pot for just a few seconds until the water comes back to the boil. Cook the tagliatelle until it’s barely al dente (remember it will cook a little more in the pan). Homemade tagliatelle will take only 1-2 minutes whereas bought pasta will take considerably longer — 10-12 minutes, depending on the brand.

Cut the asparagus into thin slices at an angle (no thicker than ¼ inch/5mm). Melt the butter in a wide saucepan, add half the cream and simmer for a couple of minutes until the cream thickens slightly. Add the asparagus, the hot drained tagliatelle, the rest of the cream and the cheese. Season with freshly ground pepper, nutmeg and sea salt. Toss briefly — just enough to coat the pasta. Taste and add a little more seasoning if necessary. Serve immediately.