Tagliatelle con Asparagi

By klodge76

Pasta with asparagus, parmigiano and cream. Recipe is from the Sunnyside restaurant in Warren, RI

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1/4" pieces
• 3 Tbsp butter
• 1/2 cup chicken stock (or water)
• 1/2 cup heavy cream
• 1/2 cup grated Parmigiano or Grana Padano, to taste
• Salt to taste
• 1 pound tagliatelle, liguini or other pasta of your choice
• To serve: additional grated parmigiano and pepper

Details

Servings 6

Preparation

Step 1

1. Blanch the asparagus pieces in abundant boiling salted water. It should only take about 2-3 minutes to blanch small pieces. Allow to cool and then store, tightly covered for up to 2 days.

2. When ready to serve, bring a large pot of cold water to a boil.

3. Melt butter in a very large skillet and saute the asparagus until fragrant, about 3 minutes

4. Add the chicken stock, bring to a simmer and cook 5-6 minutes until the stock has reduced about 70%. Add the cream and reduce by half. Turn off the heat while you cook the pasta.

5. Add about 3 T salt to the boiling water and cook the pasta until just al dente. Immediately drain the pasta reserving about 1 cup of pasta water.

6. Add the drained pasta to the asparagus, toss to combine and then add the grated parmigiano. Stir very well, season with salt to taste and add some reserved pasta water if the sauce is too "dry." Serve at once passing the pepper mill and additional grated parmigiano.