Nice creamy pasta dish of tagliatelle in a mascarpone sauce with lemon and pieces of white asparagus
Cut the asparagus into about 4 pieces and make sure you remove the last wooden piece. Bring a pan of water to the boil with a splash of milk. Boil the asparagus for 7 minutes and then let them rest in the liquid for another 10 minutes.
Also cook the pasta in another pan. Chop the onion and sauté in a pan. Add the mascarpone and stir. Season the creamy mixture with the lemon zest and a pinch of salt and pepper. Drain the pasta and mix the pasta with the cream.
Drain the asparagus and reserve some of the cooking liquid. Gently fold the asparagus into the creamy pasta. Add a dash of the cooking liquid to make it smoother. Cut the salmon into pieces and stir into the pasta last or garnish the pasta with this. Sprinkle with some parsley if desired.
You can also replace the salmon with ham or a boiled egg. You can also use crème frache instead of mascarpone.
Source: Leukerecepten by leukerecepten-nl.
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