Asparagus and fresh tagliolini with watercress sauce

Asparagus and fresh tagliolini with watercress sauce

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  • 3 to 4
  • Easy
  • Fat conscious Pescatarian
  • 10 minutes
  • 10 minutes
  • Waterford Sauvignon Blanc 2008


  • 250 g asparagus tips
  • 250 g fresh tagliolini
  • Parmesan, shaved, for serving
  • For the sauce
  • ½ cup organic cheese
  • ½ cup vegetable stock
  • 1 clove garlic, crushed
  • Sea salt and freshly ground black pepper
  • 30 g watercress, chopped

Cooking Instructions

Drop the asparagus tips into a large saucepan of boiling salted water. Blanch for a few minutes until tender-crisp and bright green. Remove using a slotted spoon. Stir the pasta into the reserved asparagus water and cook for a few minutes until the strands fl oat to the top and are al dente.
Drain well then add the sauce to the pasta and toss (if necessary, loosen with a little more cream or stock). Top with the asparagus spears, sprinkle generously with shaved Parmesan and serve.

To make the sauce: In a saucepan over a high heat, add the cream, stock, garlic and a little seasoning and reduce until lightly thickened. Stir in the chopped watercress.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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