Friday, 22 January 2010

Lemon and asparagus tagliatelle

I test-cooked this recipe several times for inclusion in a cookery book written by one of my online friends several years ago. It's VERY good.

2 shallots
1 tbsp butter
1-2 garlic cloves
zest and juice of one lemon
1tbsp plain flour
75g mascarpone cheese
1 glass white wine
1 vegetable stobck cube
2 teasp sugar
1 tasp chopped fresh basil
asparagus - 1 pack
2 fl oz double cream
salt and pepper

Sweat off the shallots and garlic in butter and oil

Steam the asparagus lightly

When the shallots are soft, add the flour to make a roux and cook for two minutes

Add the wine, zest, juice, stock cube, and sugar

Bring to the boil and reduce to simmer for five minutes

Reduce right down and add the cheese, and then the asparagus

Finish with the cream and basil and serve over taglietelle.

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