Asparagus Pasta with a Creme Fraiche Sauce

I've recently discovered that I like asparagus so thought I'd try a vegetarian dish from Gousto.

250g Asparagus, 150ml, Crème Fraiche, 2 cloves of Garlic, 200g Spaghetti, 1 Nutmeg, 50g Parmesan

First chop the wood ends off the asparagus (if you gently squeeze the stem chop away any part which is solid). Separate the tips from the remaining stems and chop each stem into 2cm lengths.

Grate the nutmeg (use a fine grater and press hard) and half the parmesan.

Boil two pans of water, add the asparagus stem to one, cook for 4 minutes, and the spaghetti to the other.

In a frying pan heat a tablespoon of oil, peel your garlic and fry whole for a couple of minutes. Take off the heat and alow to cool for a minute before adding your crème fraiche. Drain and add your asparagus stems to the pan, add the parmesan and nutmeg then blend, I did this in the pan with a hand blender.

Two minutes before your spaghetti is cooked add the asparagus tips. Drain when cooked to your liking and strip in the sauce.

Serve with parmesan shavings on top

Result:

This was a really nice creamy dish that I would definitely make again. The nutmeg really adds a richness with the sauce and it also manages to make a no-waste meal by incorporating the stems into the sauce and the tips for texture.

Recipe Score: