Asparagus pasta

Spring seems to be a rapid affair here in Berlin. I'm afraid asparagus season will be over before I know it! I have already seen new potatoes on a restaurant menu and I've spotted peas in the organic shop across the street, watermelons and strawberries outside the fruit and veg shops.

I found this asparagus pasta recipe in the Finnish food blog Avaruusasema blogi and couldn't resist the short list of ingredients and the short preparation time promised. I think we will permanently have to cook our asparagus two ways, because I have always sworn by this recipe before.

This pasta really is simple and delicious!

Asparagus pasta 

Two generous servings
Olive oil
3 cloves of organic garlic
6 green organic asparagus spears
200 ml cream or oat cream
Fresh herbs: basil, parsley, oregano
Salt, pepper

Tagliatelle (spelt) pasta
Top with grated parmesan cheese or a squirt of lemon juice

Turn on boiling water for the pasta.

Rinse the asparagus. Cut off the pink-ish harder part at the bottom (the harness is noticeable with the knife, just cut little by little if you're unsure). Cut off the tender tips and put them aside – they go in last. Cut the asparagus' in even pieces, about 2 centimetres long.

Slice the garlic and heat up a pan. Fry garlic gently in olive oil, until soft. Toss in asparagus with the garlic and add cream. Let the asparagus simmer for about 10 minutes or until it's done, don't overcook! Boil the pasta so it will be done simultaneously with the sauce.

Chop the herbs and add them and the asparagus tips in a few minutes before seriving. Adjust the seasoning if needed.

Optional: garnish with freshly grated parmesan cheese.


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