Tagliatelle with Asparagus and Edamame

What You Need

  • 2 tbsp salted butter
  • 1 shallot, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 cup shelled edamame
  • 1/2 lb fresh Michigan Asparagus, trimmed and cut into bite sized pieces
  • 2/3 cup heavy cream
  • 1/2 cup grated parmesan
  • 1/2 tsp black pepper
  • 1 lb tagliatelle pasta
  • 1/3 cup shaved parmesan cheese

    Easy

    4

    Fresh Asparagus

    What You Do

    Bring a large pot of salted water to a boil.

    In a large rimmed skillet, saute over medium heat shallots 1 tbsp butter till soft. Add garlic and cook for an additional minute.

    Add remaining butter and olive oil to the skillet. Add asparagus and edamame to the skillet. Saute for 5-6 minutes on medium low heat.

    While vegetables are cooking, add the pasta to the boiling water. Cook for 6-7 minutes. Drain and set aside while you finish the sauce.

    Add the heavy cream to the veggies. Simmer for 2 minutes. Add the grated parmesan and pepper. Toss the pasta in the sauce.

    Serve with shaved parmesan cheese on top.

    Other Recipes with Fresh Asparagus

    Grilled Steak & Asparagus Roll-ups
    Grilled Asparagus Panzanella Salad
    Asparagus Supreme Pizza
    Asparagus Shrimp
    Asparagus Fries
    Asparagus Bacon
    Air Fryer Bacon
    Toast
    Sheet Pan Lemon
    Shaved
    Sesame
    Raspberry
    Lemony
    Italian
    Garlic Butter Steak