Tagliatelle with Green Asparagus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 2 tablespoons oil
- 1 teaspoon sugar
- 125 ml vegetable stock
- 2 cups cream or Cremefine for cooking
- 1 teaspoon horseradish, naturally hot
- 2 hot peppers
- salt
- 200 g taliatelle
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, cut the ends and cut the stalks into 3-4 cm pieces. Cook the pasta until al dente according to the instructions on the packet.
- Fry the asparagus pieces in the oil in a large pan until they are lightly (!) Browned. Add the sugar and caramelize everything for a minute or two. Pour in the vegetable stock and simmer over low heat for 5-8 minutes. Pour in the cream, bring to the boil and season the sauce with horseradish, salt and finely chopped peperoncini.
- Mix the pasta and sauce, arrange and serve with freshly grated Parmesan.
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