Tagliatelle With Asparagus In A Creamy Lime Sauce - cooking recipe

Ingredients

400 g tagliatelle or your favourite pasta
4-5 tbsp butter
300 g green asaparagus, woody ends trimmed, and chopped
3 tbsp plain flour
150 ml double cream
400 ml vegetable stock
4-5 sprigs thyme, leaves chopped
2 None limes, zest and juice from 1 1/2, 1/2 sliced
2-3 None tomatoes, quartered, deseeded and diced
40 g Parmesan, shaved

Preparation

Cook the pasta in boiling salted water according to package directions. Meanwhile heat 2 tablespoons of butter in a pan, add the asparagus, and saute for 4-5 minutes. Season with salt and pepper and remove with a slotted spoon.
Add the rest of the butter to the pan, sprinkle in the flour, mix well, and cook for 1 minute. Whisk in the cream and stock and simmer for a couple of minutes.
Add the thyme, lime juice, salt, pepper, a pinch of sugar, and the asparagus. Cook until warmed through.
Drain the pasta, reserving some of the cooking water. Add the pasta, tomatoes, and a splash of cooking water (if needed) to the pan with the asparagus and stir to coat. Sprinkle with lime zest and Parmesan. Garnish with lime slices.