Asparagus Cream Tagliatelle
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IPm_5JF2evSxcI8Ncii1uAkCERcooxCxqC_LtBWRWlNhHi3uP9Ty3XdGhf_9Tmw6Azxt5PgXItjTjomhsu9yTS-o7sTpq3xo8mrMYRcrmvlCc3zy99E8gNth7Comdy09PAzXRQ9dLYZY/s640/asparagus+cream+pasta_e.jpg)
Asparagus cream pasta - this has got to be one of my favourite recipes. When I come home from a long day at work I don’t always feel like spending hours in the kitchen preparing dinner. Life gets a little dreary when all there’s time for is work and cooking. There’s more to be done. So I look for quick fix solutions. Solutions that don’t imply me necessarily eating the same thing every day. Pastas generally make pretty good ones - this under-fifteen minute meal is one. Luckily quick in no way means less tasty. But I’ll let you be the judge of that ;) Ingredients (serves 2): 220 mL cream 3 cloves garlic 16 large green asparagus spears dash of dry white wine 200g tagliatelle Chunk of parmesan cheese freshly ground black pepper to taste Instructions: 1. Peel the garlic cloves. Put cream and whole garlic cloves into a saucepan and bring to a boil. As soon as the cream starts to bubble, remove from heat and set aside. 2. Peel the asparagus. Cut off th