Linguine with Asparagus

I found this recipe as I was going through my La Cucina Italiana magazine for dinner inspiration.  I had all the necessary ingredients the recipe asked for except for the fresh tagliatelle, so I  used dry linguine instead. Asparagus is such a pretty vegetable that I usually like to keep in it's natural state by simply roasting it with a little olive oil, salt and pepper. However since my husband requested that I make pasta for dinner this evening I decided to make this recipe which we both loved. 

Linguine with Asparagus

Ingredients

• Fine sea salt 
• 1/2 pound asparagus, trimmed 
• 1 large shallot, finely chopped
• 2 tablespoons unsalted butter
• 2/3 cup heavy cream (I used 1% milk)
• 14 ounces fresh tagliatelle, or dried tagliatelle (I used linguine and boiled according to box)
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
• 1/4 cup finely chopped flat-leaf parsley

Instructions

Bring a large pot of salted water to a boil. Meanwhile, cut 1½ inches of asparagus tips from stalks. Steam tips for 3 minutes, then cut in half lengthwise . Cut stalks crosswise into ¼-inch rounds. 

In a medium saucepan, combine asparagus rounds, shallot and butter; cook over medium heat until butter is melted, then add 1/2 cup water, bring to a boil and cook for 3 minutes. 

Add cream, bring to a simmer and cook for 5 minutes. Season with ¼ teaspoon salt. Transfer pan contents to a blender and purée until smooth. 

Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving ¼ cup pasta cooking liquid, drain pasta and transfer to a large bowl.

Pour purée into a skillet; bring to a boil. Add asparagus tips, cheese and parsley; return to a boil, then add to bowl with pasta and toss to combine. Adjust seasoning and moisten with a little pasta cooking liquid, if desired. Serve immediately. 

Recipe from La Cucina Italiana