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Farfalle with asparagus, crème fraîche and tarragon

You'll need

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


  • 01
  • 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.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and reserve 1 tbsp cooking liquid.
  • 03
  • Add pasta and reserved water to asparagus mixture, stir to combine, season to taste and serve hot scattered with parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2010

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