Recipe for Tagliatelle with Cream and Asparagus

Serves 4 as a main course.

Sat, 03 Jun, 2006 - 01:00
2030231_1_org_Darina_Allen
Darina Allen

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

8 ozs (225g) fresh Irish asparagus

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

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