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Tagliatelle with leek and asparagus
Asparagus are an increasingly valued and sought after spring vegetables. Use strong shoots and discard the hard bottom parts of the plant. While asparagus can also be eaten raw, they are slightly cooked in this recipe.
Ingredients to serve four:
•300 grams tagliatelle
•100 grams asparagus
•100 ml sweet cream
•2 tablespoons oil
•1 leek
•salt
Sauté the chopped leek and asparagus in oil. Add salt to taste. Cook the tagliatelle in salted water, drain and add to the sautéed leek and asparagus. Add salt to taste and pour with a mixture of water and sweet cream.
Serve as main course, best with a seasonal salad.