To prepare asparagus: bend each spear near the cut end and you will feel a spot where the spear easily breaks off. Discard this tough end. Using a vegetable knife or peeler gently remove the tiny nodules.
This recipe makes good use of asparagus at this time of year and is delicious with bacon and pine nuts.
You will need a food processor or blender.
- 450g (1 lb) asparagus
- 1 teasp cornflour
- 200ml (7 fl oz) double cream
- ½ clove garlic
- ½ tablesp lemon juice
- 1-2 bacon rashers – chopped
- ½-1 tablesp pine nuts
- 250g (1/2 lb) tagliatelle
Prepare the asparagus and cut the stems into 2.5cm (1 inch) lengths leaving the tips whole.
Boil the cut stems until tender (approx 10 mins) then drain and process until smooth. Add salt to taste.
Blend the cornflour with the cream in a small saucepan, stir constantly over heat for about 3 minutes until it boils and thickens. Add crushed garlic, lemon juice and asparagus purée.
Boil the asparagus tips in a separate pan for a few minutes.
Fry the bacon until crisp.
Toast the pine nuts in a moderate oven or microwave.
In a large saucepan of boiling water boil the pasta for about 10 minutes uncovered until just tender then drain.
Stir the hot sauce gently into it with the bacon, pine nuts and asparagus tips. Serve immediately.