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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