Recipes>Asparagus Recipes
Tagliatelle with Crème Fraîche, Parmesan and Asparagus
by Theo Randall from Pasta
Easy
Indulgent fresh tagliatelle, with a medley of creme fraiche, Parmesan cheese and asparagus spears. This seasonal dish makes for a beautiful vegetarian main.
Discover more delicious Vegetarian recipes
Inspired meat-free meals for every occasion
From the book
Pasta
Theo Randall
Buy From
Introduction
This pasta sauce is particularly rich, as it’s made using egg yolks, crème fraîche and Parmesan, but it’s a great way of eating the new season’s English asparagus. Try to use select asparagus, which is medium thickness, as it has a lovely, tender texture.
Tags
Ingredients
| 400ml | crème fraîche |
|---|---|
| 1 | garlic clove, crushed to a paste with a little salt |
| 3 | organic egg yolks |
| 150g | Parmesan cheese, freshly grated, plus extra to serve |
| 250g | fresh tagliatelle |
| 300g | medium-thick asparagus spears, trimmed and finely sliced at an angle |
| Sea salt and freshly ground black pepper |
Method
Put the crème fraîche, garlic, egg yolks and Parmesan in a large bowl and set it over a pan of simmering water making sure the water does not touch the base of the bowl. Whisk vigorously with a balloon whisk until the mixture is the consistency of runny honey; it should be thick enough to coat the back of a spoon. Check the seasoning, then put to one side.
Put the tagliatelle and asparagus in a large pan of boiling salted water and cook for 3 minutes or until the pasta is al dente. Drain and toss with the crème fraîche and Parmesan sauce. Serve with plenty of black pepper and more Parmesan on top.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Theo Randall recipes
View all
Penne with Cime di Zucca and Datterini Tomatoes
by Theo Randall from Verdura
Roasted Sweet Potato and Zucchini Risotto
by Theo Randall from Verdura
More Vegetarian Recipes
View all
Jamie Oliver’s Fragrant Veggie Filo Tart
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
More Quick Recipes
View all
Overnight Oats Three Ways
by Niall Kirkland from The Good Bite Easy
Crispy Garlic Salmon Bites with Bang Bang Sauce
by Niall Kirkland from The Good Bite Easy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
