Asparagus and mushroom tagliatelle

The picture shows my attempt at this recipe — but I didn’t have fresh tarragon (I used various dried herbs) or double cream/crème fraîche (I experimented and used soya milk instead). It still tasted good though!

Ingredients

• 300g fresh tagliatelle
• 250g asparagus spears cut into 2·5cm pieces
• 125g mushrooms, sliced
• 2·5cm piece of fresh ginger, grated
• 25g butter
• 1 tablespoon chopped fresh tarragon
• 250ml double cream or crème fraîche
• salt and pepper to taste

Method

1. Put the asparagus, mushrooms, ginger and butter into a large frying pan and mix. Gently melt the buttor and allow the vegetables to cook slowly, without browning, for about 5–8 minutes.
2. Add the tarragon and cream or crème fraîche to the pan, with salt and pepper to taste. Stir, then simmer for 5 minutes.
3. Bring at least 1·8 litres of water to the boil in a large saucepan. Add a pinch of salt. Cook the pasta for 4–6 minutes or until it rises to the surface of the boiling water. (Or, follow the manufacturer’s directions.)
4. Drain the pasta and return it to the clean saucepan, pour the asparagus and mushroom sauce over the tagliatelle and stir carefully.

This page was last modified on 23 January 2008.

This work by Matthew Blissett is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.