Tagliatelle met aspergesaus

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2 bundels groene asperges
zout
3 dl room
nootmuskaat, versgemalen peper
50 gr versgeraspte Parmezaanse kaas
400 gr tagliatelle all'uovo

Breek de topjes van de asperges en schil de rest heel dun.
Breng 2 pannen water met wat zout aan de kook.
Kook in één pan de aspergestelen 10-15 minuten en in de andere
pan de topjes ± 5 minuten.
Giet beide af en laat ze uitlekken.
Pureer de aspergestelen met de room, laat de aspergeroom zachtjes inkoken en
breng op smaak met peper, zout en nootmuskaat.
Roer er de geraspte kaas door en laat die op een zacht vuurtje smelten.
Kook intussen de tagliatelle al dente, giet de pasta af en er roer de boter
door.
Verdeel de pasta over de borden en schep de aspergeroom erop.
Garneer met de achtergehouden aspergepunten.