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Original Italian name: Salsa di crema di asparagi
Place of origin: Lombardi, Northwest Italy
Asparagus creamy mustard sauce is a light creamy vegetable pasta sauce which originally came from Northern Italy.
I love making this pasta with the sauce especially because it takes only 15 minutes to make a whole dish. Here are only two key things to remember though. The first is that you should put pasta on to cook while we make the sauce. You do not need to have the pasta cooked before you start on the sauce or otherwise. Cooking these in parallel results that both, the pasta and sauce, will be ready at the same time. The second tip is that asparagus should not be overcooked. So the sauce is recommended to be made as quick as possible and that means stimming it on the moderate heat only.
Adding cream and Dijon mustard to the asparagus sauce gives it extremely delicious and elegant combination of flavours. The asparagus creamy mustard sauce is really nice being served with pastas and also can be poured over the cooked thinly sliced beef, pork or veal steaks.
Ingredients for sauce (serves 4)
Preparation time -5 min
Cooking time-10 min
2 bunches of fresh thin green asparagus, cut length into four
1 large Spanish onion, thinly sliced vertically
2 tablespoon of light olive oil
1 cup of semi-dried tomatoes, thinly sliced
300g of sour cream
1/2 cup of light cream
1 tablespoon of seeded Dijon mustard
3 tablespoon of fresh parsley, finely chopped
1/3 cup of Parmesan cheese, freshly shaved
Ingredients for pasta
350 g of tagliatelle or fettuccelle
Method
Drain the tomatoes off but collect the oil into some bowl. Heat the olive oil and the drained tomato oil in a heavy based pan. Add the asparagus pieces and the onion slices. Cook until the onion and asparagus will soften - just about 2-3 minutes. Take care not to brown the onion as it will give a bitter taste to the sauce.
Mix up the creams, mustard, tomatoes and parsley and slowly pour into the pan. Ensure that all ingredients are well mixed together.
Continue to cook on moderate heat giving a low simmer. Cook uncovered until the sauce thickens slightly. Stir from time to time to ensure the sauce does not scorch.
Cook the pasta . Drain thoroughly. Pour sauce over pasta and garnish with the shredded Parmesan cheese.
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