Farfalle with asparagus, crème fraîche and tarragon

AT A GLANCE

  • Serves 4 people

  • 30 gm butter, coarsely chopped
  • 4 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 bunches green asparagus, trimmed, cut diagonally into 6cm lengths
  • 1 bunch white asparagus, peeled, thinly sliced diagonally
  • 100 ml dry white wine
  • ¼ cup each coarsely chopped tarragon, flat-leaf parsley and fennel fronds
  • 250 gm crème fraîche, brought to room temperature
  • 400 gm dried farfalle
  • 2 tbsp finely grated parmesan, or to taste
01   Melt butter in a large frying pan over medium-high heat, add shallot and garlic and sauté until tender (5 minutes). Add asparagus and wine and cook, stirring occasionally, until wine is reduced (2-4 minutes). Season to taste, remove from heat and stir through herbs and crème fraîche.
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and reserve 1 tbsp cooking liquid.
03   Add pasta and reserved water to asparagus mixture, stir to combine, season to taste and serve hot scattered with parmesan.

Topics:

FAST, ASPARAGUS, PASTA, SHALLOTS, CREME FRAICHE, ITALIAN, MAIN, TARRAGON, SPRING, GARLIC

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY

FEATURED IN

Nov 2010

Nov 2010

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