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Ingredients

• 1 garlic clove
• 180 ml double cream
• 200 g young asparagus
• 2 hanful parmesan cheese
• 400 g fresh tagliatelle

Directions

Peel 1 garlic clove and place in a small pan with 180 ml double cream . Gently heat the cream almost until boiling and then remove from heat and allow to cool a little.

Remove the tips from 200 g young asparagus and then finely chop the stems. Boil the chopped asparagus for about 10 minutes until soft. Remove the garlic clove from the cream and then add the boiled asparagus and 2 hanful parmesan cheese finely grated. Using a hand blender, blend the asparagus, cream and cheese together to make the sauce.

Cook 400 g fresh tagliatelle and the asparagus tips together in boiling water (usually takes about four minutes). Drain the pasta divide between the plates. Spoon the sauce on top and serve.