Tagliatelle with cream of asparagus-stalks
Spring has arrived and so has asparagus – which I love almost as much as the artichoke!
We usually throw away asparagus stalks, especially if they are stringy and hard. On this blog, you’ll find various recipes that show you how to use this part, which often represents 50% of the product.
So how do we prepare them? Simply cut off the stalks, steam-cook them and then pass them through a sieve or vegetable grinder
Stalks from a bunch of asparagus
A handful of toasted hazelnuts
The green tops of 2 scallions (spring onions)
Tagliatelle pasta for 4 (calculate 2 nests of uncooked pasta per person)
1/2 glass of white wine
Olive oil, extra virgin
Salt and pepper
Wash the stalks well and cut into rounds. Steam cook them, either using a bamboo steamer or the steam basket inside a pressure cooker. In this case, you could also bring the water for the pasta to the boil and make use of the hot vapour to also steam the stalks. In a pressure cooker, 10 minutes from the whistle would be enough, in a bamboo steamer, you’d need 20 minutes. If you use a pressure cooker, set aside the cooking water and don’t throw it away. Pass the cooked stalks through the sieve or grinder and collect the cream of asparagus that results. In a wok, heat a tablespoon of oil, julienne cut the green tops of the scallion and quickly fry. Add the cream of asparagus, season with salt and pepper, and add the white wine on high heat. Reduce the heat and add a soup ladle of the cooking water used for the asparagus. Cook the pasta in salted boiling water and grind the hazelnuts into small and uneven pieces. Add the tagliatelle pasta, cooked ‘al dente’, to the cream of asparagus and quickly fry for a few minutes. Serve the pasta on a plate and top with the hazelnuts and a little olive oil. If you wish, you can also add a little grated cheese. Serve immediately.