Dinner yesterday was a favourite asparagus recipe I got from Ready Steady Cook. The slightly mustardy sauce really sets off the flavour of the asparagus - I love it!
- Cut 8-12 asparagus spears into lengths about 4cm and boil until tender (3-4 minutes).
- Chop 4 spring onions and saute them in a little butter for a minute.
- Add 1 tbsp white wine and around 150ml double cream. Season and bring to the boil. Simmer for 2 or 3 minutes until the cream slightly reduces and thickens.
- Stir in 2 tsps wholegrain mustard, a generous handful of chopped chives and the asparagus, and heat through.
- Stir into cooked, drained pasta (tagliatelle recommended), check seasoning, and serve with grated parmesan. (I sometimes like to serve this with grilled chicken too.)
4 comments:
Mmmm, looks and sounds lovely. We've got asparagus for the first year and need inspiration like this!
Sounds tasty. I'll be trying it soon I think, somehow things have turned into an asparagus glut!
Oooh, that's a good kind of glut!
Nome,
This looks really good and different.
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