The tagliatelle with asparagus cream are a simple yet very tasty first course, perfect to prepare in spring when asparagus are at their best. An easy and quick recipe that captivates with its delicate aroma and the creamy texture that wraps the pasta.
In this version the asparagus are blended with just a few ingredients to obtain a rustic, flavorful cream, enriched with capers and olives, which give the sauce a savory, irresistible note. The result is a comforting sauce, ideal to highlight good dried tagliatelle or homemade pasta, perhaps following my article about fresh pasta after a course I took here in Bologna (you’ll find the link at the end of the recipe).
A great first course for a family lunch or for a quick but tasty dinner, bringing to the table all the flavor of fresh asparagus with a preparation that’s truly within everyone’s reach.
Asparagus are rich in antioxidants and are considered natural anti-inflammatories. They also help detoxify the body and eliminate harmful substances.
However, there are some contraindications related to their properties: for example, consumption is not recommended for those suffering from rheumatism or kidney function issues, due to the presence of asparagine.
Also, this particular spring vegetable can change the smell of urine because of sulfur compounds present in parts of the shoot.
Asparagus can also cause problems for allergic individuals or those with gout and certain kidney diseases.
VARIATIONS
For making tagliatelle with asparagus cream you can use either dried tagliatelle or fresh tagliatelle. Generally you can calculate about 80 g of dried pasta per person, while if you use fresh pasta the amount can rise to about 100 g or a little more per person.
You can also make the dish even tastier by adding, if you like, a sprinkle of grated Parmigiano Reggiano or a drizzle of extra virgin olive oil added raw before serving.
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11.3 oz tagliatelle (dried (about 320 g))
- 14 asparagus (boiled, about 10 oz (280 g))
- 8 Taggiasca olives
- 3 tbsp capers (about 3 tbsp (30 g))
- to taste extra virgin olive oil
- to taste salt
Tools
- Casseroles
Steps
Cut the boiled asparagus into pieces and place them in a blender together with the pitted Taggiasca olives, the capers and a pinch of salt.
Add extra virgin olive oil and blend until you obtain a soft, rustic cream not too homogeneous. If necessary, add a little more oil to make the mixture creamier.Bring a large pot of generously salted water to a boil and cook the tagliatelle.
Drain them al dente, reserving a few tablespoons of the cooking water.Place the tagliatelle in a pan or a large bowl, add the asparagus cream and mix well. If needed, add a little of the cooking water to make the sauce creamier.
Serve the tagliatelle with asparagus cream, finishing with a drizzle of extra virgin olive oil.
I loved them a lot, try them and tell me what you think!
Thanks and enjoy your meal! Annalisa
Do you like making fresh pasta? Here you’ll find the story of my fresh pasta course with sfoglina Simonetta → fresh pasta course with sfoglina Simonetta
