Tagliarini al Bosco

Name: Tagliarini al Bosco (Tagliarini with Asparagus and Herbs)
Yield: Serves 6
Cuisine: Italian
Ingredients: 50 g (2 oz) butter; 4 tablespoons finely chopped fresh herb or mixed herbs (basil, mint, parsley, oregano); 250 g (9 oz) tagliarini or tagliatelle; 120 g (4.½ oz) Parmesan, freshly grated; 675 g (1.½ lb) thin asparagus stalks, tough ends trimmed; 2 tablespoons olive oil; 4 garlic cloves, peeled 3 whole, 1 chopped; 250 ml (8 fl oz) double cream; sea salt and freshly ground black pepper

Tagliarini with Asparagus and Herbs

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

In Italy they use wild asparagus, hence ‘al bosco’. We use young thin stalks.

Ingredients

675 g (1.½ lb) thin asparagus stalks, tough ends trimmed
sea salt and freshly ground black pepper

Europe
Italy
Main course
Mediterranean
Vegetarian
Gluten-free

Method

Cut the stalks into 2 cm (¾ in) slices at an angle. Blanch the stalks in boiling salted water for 1 minute. Blanch the tips for seconds only. Drain well.

Bring the cream to the boil in a large saucepan with the whole garlic cloves and simmer until the cloves are soft. Remove from the heat, and discard the garlic.

Heat the oil and butter in a separate saucepan and fry the remaini