Creamy Tagliatelle with White Asparagus
with bacon, Parmigiano Reggiano & fresh herbs- Melk (inclusief lactose)
- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Crustaceans
- Soja
- Vis
- Walnoten
- Weekdieren
- May contain traces of allergens
There is a special ingredient in your box! White asparagus, also known as white gold, is back in season. This vegetable grows underground, so it keeps its light colour.
Ingredients
250 g
White asparagus
100 g
Bacon lardons
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh chives, dill & flat leaf parsley
125 g
Fresh tagliatelle
(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Crustaceans, Soja, Vis, Walnoten, Weekdieren)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a large pot or saucepan for the asparagus and the pasta. Cut off around 2cm from the base of the asparagus, then peel the asparagus but leave the tips intact. Cut the asparagus spears into fifths. Boil the asparagus for 7 - 10 minutes, or until done (see Tip).
Tip: the cooking time depends on how thick the asparagus is. Check it and boil for more or less time as needed.
Finely chop the fresh herbs and grate the Parmigiano Reggiano in the meantime. Take the asparagus out of the pot or saucepan when finished and set aside. Reserve 100ml per person of the cooking liquid and set aside, then add a pinch of salt to the cooking liquid remaining in the pot and bring it back up to a boil for the tagliatelle.
Melt the butter in a deep frying pan over medium-high heat (see Tip). Whisk in the flour, then add a third of the reserved cooking liquid and whisk to combine.
Tip: this technique is known as making a roux. For this, it's important that the quantities are precise; 1 tbsp butter is 15g and 1 tbsp flour is 20g.
Repeat twice more with the rest of the cooking liquid so as to make a smooth sauce. Bring to the boil and allow to reduce for 1 - 2 minutes. Turn off the heat, then stir in the cream cheese, the asparagus and half of the Parmigiano Reggiano. Taste and season with salt and pepper as needed.
In the meantime, boil the tagliatelle for 4 - 6 minutes. Reserve some of the pasta water, then drain and transfer the pasta to the sauce. Mix well to combine, adding some of the pasta water as necessary if the sauce is too thick. Meanwhile, heat a clean frying pan over medium-high heat and fry the bacon lardons for 3 - 4 minutes, or until done.
Serve the creamy tagliatelle on plates and top with the bacon lardons. Garnish with the fresh herbs and the rest of the Parmigiano Reggiano.
