>from “Pasta” by Parragon Publishing
1lb asparagus tips
olive oil
salt and pepper
8oz Gorgonzola, crumbled
6 fl oz heavy cream
12 oz dried tagliatelle
1) Place asparagus tips in a single layer in a shallow ovenproof dish. Sprinkle with a little olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast in a preheated oven, 450, for 10-12 minutes until slightly browned and just tender. Set aside and keep warm.
2) Combine the crumbled cheese with the cream in a bowl. Season with salt and pepper.
3) Cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a warmed serving dish.
4) Immediately add the asparagus and the cheese mixture. Toss well until the cheese has melted and the pasta is coated with the sauce. Serve at once.
