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X-WR-CALNAME:06/04/2008: Tagliatelle with Fennel and Asparagus
X-WR-CALDESC:It is nearly asparagus season in the UK (although you can buy imported asparagus all year round). Here’s a recipe I made up tonight…  Ingredients    250 g saffron tagliatelle, or plain tagliatelle 10 asparagus spears ¼ fennel bulb, finely sliced 2 tbsp fennel pesto lemon-infused olive oil, or plain olive oil zest of 1 lemon, or 2 lemons if using plain olive oil 1 tsp saffron, if using plain tagliatelle 30 g butter salt     Method  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 5–6 minutes after the asparagus.  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.  When the pasta is cooked,…
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