Ingredients (serves 2)
1 garlic glove
200g young asparagus
180ml double cream
two handfuls finely grated parmesan cheese
400g fresh tagliatelle
Peel the garlic clove and place in a small pan with the double cream. Gently heat the cream almost until boiling and then remove from heat and allow to cool a little.
Remove the tips from the 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 parmesan cheese. Using a hand blender, blend the asparagus, cream and cheese together to make the sauce.
Cook the fresh tagliatelle (usually about four minutes in boiling water) and the asparagus tips together. Drain the pasta and place on a plate. Spoon the sauce on top and serve.