Pasta with Asparagus and Cream

Pasta with Asparagus and Cream

I'm a bit slow getting back into the cooking/blogging swing, so here's one more (well, actually the last I have) recipe from before my vacation. It's really good (like all recipes from the Treuillé/Conte book so far) and you should give it a try while asparagus season lasts.

Sauce Hollandaise (Version 0.8)

One thing I did try, was to make hollandaise sauce from scratch (using the very similar recipes from Ratio by Michael Ruhlman and Eggs by Michel Roux) which looked promising at the start but didn't work out in the end. I guess I stopped heating the eggs too soon before they had sufficiently thickened. (Something I should know better, because it's very similar to making a custard for ice cream.) Also the vinegar taste was very prominent. Anyway, further experiments seem necessary, but maybe not in the near future.

Pasta with Asparagus and Cream

Source: Pasta für jeden Tag / Pasta - Every Way for Every Day
by Eric Treuillé & Anna del Conte

Serves 4.


500 g asparagus, tips and tender parts cut into 1 inch pieces
500 g dried pasta
75 g unsalted butter
2 Tbsp finely minced onion
150 ml cream
nutmeg, salt, black pepper
2 Tbsp freshly ground parmesan


Cook the asparagus in boiling salt water about 3 to 5 minutes until almost tender. Drain and blanch in ice water. Drain again and set aside.
Cook the pasta in salt water until al dente. Meanwhile, melt the butter in a large pan. Fry the onions on medium heat for about 5 minutes until soft, stirring occasionally. Add asparagus and cream and reduce sightly for 1 to 2 minutes. Season with nutmeg, salt and pepper to taste. Drain pasta and reserve about half a cup of the cooking water.
Add pasta and parmesan to the sauce and fold in carefully, taking care not to break the asparagus tips. Add some of the cooking water, if necessary. Serve immediately with some additional parmesan.


mimicooks said...

Another yummy looking pasta dish!!

MyKitchenInHalfCups said...

One day I'll try some white asparagus!
Like the sound of that cookbook title.

Elle said...

Those white asparagus look wonderful! The hollandaise thing is tricky, although the blender kind that I made a while back for Eggs Benedict seemed to work OK if you have a blender.

George said...

Looks very delicious! And I'm pretty sure everything pasta is much better by adding additional parmesan. (In my eyes a really good parmegiano is something like "Instant Awesome".)
However, hollandaise sauce is often tricky and that's why I'm using a blender version. It's not the most eloquent way to do it, but it's yummy and that's all I'm asking for. ;)