Chef Lisa Rolleri makes a Tagliatelle dish with a cream sauce and asparagus.
1 Pound Fresh Asparagus, washed, trimmed and cut into 1″ pieces
Zest of one lemon
Chiffonade of Basil, thinly sliced. (approximately 10 leaves)
1/2 Cup Grated Romano Cheese
4 Cups Heavy Cream
Two Tablespoons Butter
1 Pound dry or fresh Tagliatelle
Two Tablespoons Salt
Steam asparagus over a steamer, until tender crisp. Remove from pan and run under cold water to stop cooking. Set aside. Bring a large pot of water to boil and add salt. Add pasta and cook to package directions.
While you wait for the pasta to cook, heat the butter in a sauce pan over medium heat, melt but do not brown. Add the cream, cheese, zest and basil, heat until small bubbles form. Add asparagus and drained pasta, toss to coat. Serve immediately.