Tagliatelle With Asparagus Recipes

TAGLIATELLE WITH ASPARAGUS, CRISPY PANCETTA AND PARMESAN

Steps:

• Snap the woody bottoms off the asparagus stalks and throw them away.
• Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
• Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
• Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.
• Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.
• Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA

Steps:

• Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
• Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
• Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
• Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

CARBONARA-STYLE TAGLIATELLE WITH GRILLED ASPARAGUS AND LEMON-HERB BREADCRUMBS

Steps:

• Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
• Meanwhile, bring a large pot of salted water to a boil for the pasta.
• Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
• Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
• Lightly beat the egg yolks in a small bowl.
• Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
• Add the asparagus to the pancetta mixture and heat through.
• Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS

Steps:

• Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
• Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
• Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

TAGLIATELLE WITH ASPARAGUS

Steps:

• 1. Bring a large pot of salted water to a boil. Meanwhile, cut 1½ inches of asparagus tips from stalks. Steam tips for 3 minutes, then cut in half lengthwise. Cut stalks crosswise into ¼-inch rounds. 2. In a medium saucepan, combine asparagus rounds, shallot and butter; cook over medium heat until butter is melted, then add 1/2 cup water, bring to a boil and cook for 3 minutes. 3. Add cream, bring to a simmer and cook for 5 minutes. Season with ¼ teaspoon salt. Transfer pan contents to a blender and purée until smooth. 4. Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving ¼ cup pasta cooking liquid, drain pasta and transfer to a large bowl. 5. Pour purée into a skillet; bring to a boil. Add asparagus tips, cheese and parsley; return to a boil, then add to bowl with pasta and toss to combine. Adjust seasoning and moisten with a little pasta cooking liquid, if desired. Serve immediately.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE

Steps:

• Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
• Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

TAGLIATELLE WITH PROSCIUTTO AND ASPARAGUS

Steps:

• Divide dough into 4 pieces. Brush one piece very lightly with flour; roll through widest opening on a pasta machine. Fold dough into thirds; pass through again, folded side up. Repeat 3 more times, or until dough is smooth.
• Roll dough through remaining settings on machine (widest to narrowest), using as little additional flour as possible, until very thin. Place dough on a lightly floured surface; cut in half. Dry dough 5 to 10 minutes before cutting. This keeps pasta from clumping. Drape pasta strands over the back of a chair with a towel hung over it, on a rack, or spread out on towels on a table or counter. Repeat with remaining dough.
• Fill a bowl with ice and water; set aside. Bring a pot of water to a simmer; blanch asparagus about 5 minutes, just until tender. Transfer to the ice bath. When cool, drain and cut into 2-inch lengths; set aside.
• Bring a pot of water to a boil. Add 1 tablespoon salt; cook pasta until al dente, about 1 minute. Drain, and set aside.
• Heat a saute pan over medium heat; add oil. Add prosciutto; saute 2 to 3 minutes, until browned. Add sage and cream; cook until cream is slightly reduced and thickened, about 8 minutes. Add reserved asparagus and pasta; warm about 3 minutes. Serve with nutmeg and pepper, and the grated Parmesan cheese, if desired.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE

Steps:

• Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
• While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
• Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
• Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.