RSS Element,demiblog Class,Language,Link,Title,Description
channel,,en_GB,http://tobyinkster.co.uk/blog/2008/04/06/tagliatelle-fennel-asparagus/,06/04/2008: Tagliatelle with Fennel and Asparagus,"<p>It is nearly asparagus season in the UK (although you can buy imported asparagus all year round). Here&#8217;s a recipe I made up tonight&#8230;</p>  <h2>Ingredients</h2>   <ul> <li>250 g saffron tagliatelle, or plain tagliatelle</li> <li>10 asparagus spears</li> <li>&#188; fennel bulb, finely sliced</li> <li>2 tbsp <a href=""http://www.italianfoodlovers.com/products/pesto.aspx#125"">fennel pesto</a></li> <li>lemon-infused olive oil, or plain olive oil</li> <li>zest of 1 lemon, or 2 lemons if using plain olive oil</li> <li>1 tsp saffron, if using plain tagliatelle</li> <li>30 g butter</li> <li>salt</li> </ul>    <h2>Method</h2>  <p>Boil the asparagus and tagliatelle in separate saucepans of salted water. The asparagus will take about 5 minutes. The tagliatelle may take from 3 minutes to 10 minutes, so consult the packaging. You want to time things so that the tagliatelle finishes cooking about 5&#8211;6 minutes after the asparagus.</p>  <p>When the asparagus is nearly cooked, heat the butter and a generous glug of olive oil in a griddle pan. Drain the asparagus and add it with the fennel to the griddle pan.</p>  <p>When the pasta is cooked,&#8230;</p>"
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