• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, E
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 pounds asparagus

  3. 4 large artichokes

  4. 1 lemon -- juice of

  5. 4 shallots

  6. basil leaves

  7. 3 tablespoons butter -- sweet

  8. 1 1/2 cups stock -- chicken

  9. 1 cup cream -- heavy

  10. 1 tablespoon mustard -- dijon

  11. salt

  12. pepper

  13. pasta -- tagliatelle

Instructions Jump to Ingredients ↑

  1. Cut the tips from the asparagus stalks and wash them well to remove any sand or grit. If they are large, cut into halves or quarters lengthwise.

  2. Save the stalks to make soup or puree, or for some other use. Remove allthe outer leaves of the artichokes and pare down to the heart. Trim awaythe green leaf ends, the choke, and the stem. Cut the heart into 8 wedges, and leave them in water with the lemon juice until ready to cook. Peel and thinly slice the shallots. Cut the basil into ribbons.

  3. Melt the shallots in a few teaspoons of butter. Add to chicken stock, gently reduce to about a cup, then add the cream. Meanwhile blanch the artichokes in boiling salted water four to five minutes until tender, then add to the sauce. Blanch the asparagus. When the tips are tender (2 to 3 minutes for thin asparagus and 5 to 6 minutes for fat asparagus), add them to the sauce. Add the mustard and basil and taste for salt and pepper. If the sauce is too thin, reduce it a little more. Cook the pasta and add to the pan. Toss in the cream sauce and serve garnished with the vegetables.


Send feedback