For this pasta dish make sure to pick thin green asparagus tips, so you can easily stir fry them in a pan without boiling first.
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100g thin green asparagus tips
2 cloves garlic, smashed
2 tablespoons extra virgin olive oil
200g fresh button or button chestnut mushrooms, sliced
200ml white wine
500g tagliatelle pasta
5 tablespoons grated Parmesan cheese
salt and pepper, to taste
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Method Prep:15min › Cook:10min › Ready in:25min
Remove the tough ends of the asparagus tips and chop into 2 to 3cm pieces. Reserve the heads.
In a large saucepan (big enough to contain the pasta afterwards) cook the garlic in oil until light golden. Add the asparagus, coat in oil and cook for 5 minutes on medium heat, stirring often. Then add mushrooms and coat in oil as well. Pour the wine and let evaporate. Cook for 5 minutes longer. In the last 2 minutes, add the asparagus heads as well. Adjust seasoning. Discard garlic.
Meanwhile, cook the tagliatelle in abundant salted water until al dente. Drain and reserve some of the cooking water.
Add the pasta to the saucepan, toss and cook all together on high heat for 30 seconds to 1 minute. Add a drizzle of oil and some cooking water to keep it moist.
Distribute the pasta in the serving plates, sprinkle with grated Parmesan and serve.