Tagliatelle with White Asparagus
Servings: for four
Once in a while, I find good recipes by Rowley Leigh in the Financial Times. This recipe is actually very easy to make but all the shaving and grating make it a little tedious. The reward is great though. The pasta is softly perfumed by the delicate fragrance of the white asparagus which left me sniffing while draining the pasta and asparagus.
I know it doesn’t look much but it is delicious. The dish is a medley of spiciness from pepper and Parmesan with the softness of the pasta and crunch of asparagus. Do use Tagliatelle which I find to be the most tender of all pasta and thus matches well with the fine asparagus ribbons.
I served this dish as a light dinner with mixed green salad. This time round, accompanied only by plain tap water with a slice of lemon.
Original recipe is here.
Ingredients: (continue…)
