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Farfalle with Asparagus, Crème Fraîche and Tarragon
Turn your asparagus into a fine meal with crème fraîche, tarragon and farfalle
Ingredients
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 tablespoon finely grated parmesan, or to taste
Method
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.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and reserve 1 tablespoon cooking liquid.
Add pasta and reserved water to asparagus mixture, stir to combine, season to taste and serve hot scattered with parmesan.
Serves 4
Recipe by Lisa Featherby
Cook Books: Vegetable and Salad Recipes