Tagliatelle with asparagus cream
Tagliatelle with asparagus cream
Tagliatelle with asparagus cream
5
1
Stefano Moraschini
Cut the asparagus into pieces (hulled and washed).
Finely mince the shallots and let them dry over low heat with the butter foamy.
Combine asparagus and cream, salt, pepper and cook over low heat until the asparagus will be completely undone.
Add the chopped Marjoram, and pass it to the mixer.
It serves to season fresh egg pasta and ravioli/tortelloni of lean (i.
e.
with ricotta cheese and spinach).
Calories calculation
Calories amount per person:
359
Ingredients and dosing for 4 persons
License
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