Creamy Tagliatelle with White Asparagus
with bacon, Parmigiano Reggiano & fresh herbs
Met bijnamen als 'de koningin van de groente' en 'het witte goud' is deze seizoensgroente bij velen favoriet. De asperges in jouw box komen van eigen bodem, waar ze met liefde en passie worden gesorteerd en geschild met machines die draaien op zonne-energie.
Alleen verkrijgbaar in het seizoen, dus voeg deze groentefavoriet snel aan je box toe.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
125 g
Fresh tagliatelle
(Contains Egg, Wheat)
250 g
White asparagus
100 g
Bacon lardons
25 g
Herbed cream cheese
(Contains Milk)
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
5 g
Fresh chives, dill & flat leaf parsley
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Bring plenty of water to a boil in a large pan for the asparagus and pasta. Cut 1 - 2 cm off the bottom of the asparagus. Peel the asparagus from top to bottom (you don't need to peel the head), then cut the asparagus into 5 equal-sized pieces.
Boil the asparagus for 4 - 5 minutes. Finely chop the fresh herbs and grate the Parmigiano Reggiano in the meantime. Take the asparagus out of the pan when finished and set aside. Reserve 100 ml water from the pan in a cup, then add a pinch of salt to the pan and bring it back up to a boil for the pasta.
Heat 1/2 tbsp butter per person in a deep frying pan over medium-high heat. Add the flour and whisk together. Pour in a third of the water you just set aside and whisk to combine. Repeat this twice more with the rest of the water, then stir until you have a smooth sauce. Turn off the heat, then stir in the herbed cream cheese, half of the Parmigiano Reggiano and the asparagus. Taste and season with salt and pepper as needed.
In the meantime, boil the fresh pasta for 4 - 6 minutes. Drain when the pasta is done, keeping some of the water, then transfer to the pan with the sauce. Mix everything together and add some of the pasta water if the sauce seems too thick.
Heat a frying pan without any oil over medium-high heat and fry the bacon lardons for 3 - 4 minutes until crispy.
Serve the pasta and sauce onto plates and top with the bacon lardons. Garnish with the rest of the Parmigiano Reggiano and the fresh herbs.