500g tagliatelle pasta
200g asparagus spears, cut-
into short pieces
1 tbsp chopped parsley
1tbsp chopped basil
310 ml pouring whipping cream
50g finely grated parmesan cheese
Extra shaved parmesan cheese,
shaved, to garnish
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
Heat the butter in a frying pan, add the asparagus and stir over a medium heat for 2 minutes, or until just tender. Add the chopped parsley, basil, cream, salt and pepper. Cook for 2 minutes.Add the parmesan cheese to the pan and stir well.
When thoroughly mixed, add the sauce to the warm pasta and toss gently to distribute ingredients evenly.
Serve in warmed bowls with shavings of parmesan cheese.