Name: Farfalle with asparagus, crème fraîche and tarragon
Yield: 4
Ingredients: 30 gm butter, coarsely chopped; 4 golden shallots, finely chopped; 2 garlic cloves, finely chopped; 2 bunches green asparagus, trimmed, cut diagonally into 6cm lengths; 1 bunch white asparagus, peeled, thinly sliced diagonally; 100 ml dry white wine; ¼ cup each coarsely chopped tarragon, flat-leaf parsley and fennel fronds; 250 gm crème fraîche, brought to room temperature; 400 gm dried farfalle; 2 tbsp finely grated parmesan, or to taste

Ingredients

30 gm butter, coarsely chopped

4 golden shallots, finely chopped

2 garlic cloves, finely chopped

2 bunches green asparagus, trimmed, cut diagonally into 6cm lengths

1 bunch white asparagus, peeled, thinly sliced diagonally

100 ml dry white wine

¼ cup each coarsely chopped tarragon, flat-leaf parsley and fennel fronds

250 gm crème fraîche, brought to room temperature

400 gm dried farfalle

2 tbsp finely grated parmesan, or to taste

Method

Main

1.Melt butter in a large frying pan over medium-high heat, add shallot and garlic and sauté until tender (5 minutes). Add asparagus and wine and cook, stirring occasionally, until wine is reduced (2-4 minutes). Season to taste, remove from heat and stir through herbs and crème fraîche.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and reserve 1 tbsp cooking liquid.

3.Add pasta and reserved water to asparagus mixture, stir to combine, season to taste and serve hot scattered with parmesan.

Recipe / styling by Lisa Featherby