Tagliarini al Bosco

Tagliarini with Asparagus and Herbs

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

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


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


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