This is my first time cooking with asparagus. It has been always been an enigmatic vegetable to me. It just looks so different and tastes so different from everything else. For this recipe, first melt 1 tbsp of butter in a frying pan, then add 2 spring onions chopped and 180 g of diced chicken. Fry for 2 minutes. Add 8 chopped chestnut mushrooms and continue frying for 2 minutes. Add 1 tbsp of white wine and allow to reduce. Pour in 150 ml of cream and 1 tbsp of chopped chives. Cook gently for 5-7 until the sauce has thickened and the chicken is tender. Mix in cooked tagliatelle, toss and mix thoroughly. Serve with freshly grated parmesan cheese.
M's verdict: 5/10
N's verdict: 5/10
Was hoping the asparagus added a special taste to the sauce but it turned out to be an average creamy pasta. Nothing exceptional.
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