Tagliatelle With Asparagus Spears
|Tagliatelle||14 Ounce (400 Gram)|
|Boiling water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Single light cream||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Asparagus spears||14 Ounce (3 Cups / 400 Gram, Freshly Cooked / Canned)|
|Grated parmesan cheese||1 Tablespoon|
Put the tagliatelle in a deep potand just cover with boiling water. Add a pinch of salt and a few drops of oil, cover and cook for 6 minutes. Set aside, covered.
Put the cream in a bowl and stir in the asparagus spears. Cook for 2 minutes.
Drain the pasta, pour over the sauce and serve with plenty of Parmesan cheese.