Asparagus Tagliatelle

250 ml/1 cup single/light cream
300 g/10 oz. tagliatelle pasta, or similar
1 bunch of fine asparagus, trimmed and each spear cut into 4
grated zest and freshly squeezed juice of 1 unwaxed lemon
3 tablespoons freshly chopped flat leaf parsley
100 g/1 cup finely grated Parmesan cheese
sea salt and freshly ground black pepper

serves 4, as a starter

Put the cream in a small saucepan and bring to the boil. Reduce the heat to a low simmer and cook for 8–10 minutes, until slightly thickened. Set aside.

Cook the pasta according to the packet instructions. About 2 minutes before the pasta is cooked, add the asparagus to the boiling water.

Drain well and return to the warm pan with the reduced cream, lemon zest and juice, parsley and half of the Parmesan. Toss together, season well with sea salt and black pepper and serve with the remaining cheese sprinkled on top.

Variation -As a substitute to asparagus, pan-fry 1 grated courgette/zucchini in 1 tablespoon of butter over medium heat until softened and golden. Add the courgette/zucchini to the well-drained pasta along with the other ingredients.

Why not try some more delicious recipes from ‘Home-Grown Harvest’ – Delicious Ways to Enjoy Your Seasonal Fruit and Vegetables

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