- 3/4 pound asparagus tips, approximately 4 pounds asparagus
- 1 cup heavy cream
- 1/2 cup chicken broth or clear vegetable broth
- 3 tablespoons unsalted butter
- salt to taste
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 8 ounces cooked pasta
Bring a small saucepan of salted water to a boil. add the asparagus tips and cook until tender but still firm to the bite, 1-2 minutes, depending on size. Drain Asparagus tips and reserve about one third. Combine the remaining asparagus tips with the cream and the broth and puree in a food processor to a smooth consistency. Heat the butter in a large skillet. Add the pureed Asparagus and reserved asparagus tips. Season with salt. Simmer the sauce over very low heat for a few minutes or till sauce has a medium-thick ,creamy consistency, Keep sauce warm over very low heat while you cook the pasta. When pasta is cooked, drain and add to sauce in skillet. Add Parmigiano and mix over low heat to combine. Serve immediately with some more Parmigiano if desired.