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Tagliatelle and green asparagus with lime cream

updated

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Ingredients for 2 servings:

  • 500 g asparagus, green
  • 200 g pasta, e.g. B. Tagliatelle
  • 3 tomatoes, dried
  • 125 ml vegetable stock
  • 1 cup of cream
  • 1 lime(s), squeezed
  • 4 basil leaves
  • 1 tsp, heaped sugar
  • Salt
  • Pepper (herb pepper)
  • some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with dried tomatoes and basil

Cook the pasta according to the package instructions. Trim the woody ends of the asparagus and cut into bite-sized pieces. Finely slice the sun-dried tomatoes and basil. Squeeze the lime. Heat a little olive oil in a pan and briefly fry the asparagus and tomatoes. Sprinkle with sugar, deglaze with vegetable stock and lime juice, and simmer gently until the liquid has reduced slightly. Now add the cream, season with herb pepper and salt, and let it simmer for a while. Finally, add the basil. Serve with the pasta in a deep dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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