Tagliatelle with asparagus and scallop cream

Tagliatelle with asparagus and scallop cream, a recipe with a delicate flavour.

A simple dish to prepare but very tasty and tasty, which combines the particular flavors of spring vegetables and shellfish, so here are tagliatelle with asparagus and scallop cream. We don't know if you've ever tried this combination, but in addition to being beginner-friendly, it will certainly make you look great! The single most challenging step ? Get the cooking of the scallops right, but rest assured that we will guide you step by step.

Preparation of tagliatelle with asparagus cream and scallops

1. To prepare your tagliatelle with asparagus and scallop cream, clean the asparagus by removing the toughest tip, wash them, peel them and cut them into small pieces.
2. In a pan, brown the finely chopped onion with a drizzle of oil, add the asparagus and cook for a few minutes, then add a ladle of water and cook for another 15 minutes.
3. Season with salt and pepper and mix in a blender, leaving a few tips aside.
4. In the meantime, peel the garlic in a second pan and brown it in a large pan with oil.
5. As soon as it browns, remove it and add the scallops and brown them for 1 and a half minutes on each side .
6. Once the time has passed, add the white wine and let the alcohol evaporate.
7. Then turn off the heat and finally add some chopped fresh parsley and set the shellfish aside.
8. In the same pan where you cooked the scallops, heat the asparagus cream and, in the meantime, cook the tagliatelle in a boiling pan full of salted water.
9. Drain them al dente and throw them directly into the pan with the cream, mix well and if necessary add 1 ladle of the pasta cooking water.
10. At this point, plate, adding the scallops to each plate and the asparagus tips, and finally finish with some parmesan flakes to taste before serving.

storage

This gourmet first course should be consumed at the moment , when it is nice and hot. We do not recommend freezing in the freezer.