Parmesan Roasted Asparagus Pasta in Extra Virgin Olive Oil from Moulins de la Brague

Tagliatelle with asparagus

23050 EVOO Tin

Ingredients:

7oz Tagliatelle Pastsa
1 bundle of asparagus
2oz of parmesan + extra for serving
2oz Extra Virgin Olive Oil from Moulins de la Brague
4-5 garlic cloves, minced
Juice from 1/4 lemon
salt and pepper to taste
A few marjoram twigs, leaves removed and finely chopped

Preparation:

  • Preheat the oven to 350, Wash the asparagus and pat dry using a paper towel. 
  • Cut off the asparagus ends and section into long bits. 
  • Lay the asparagus on a baking sheet lined with aluminum foil and drizzle with 2 tbsp of Lemon Infused Olive Oil. 
  • Add a pinch of salt and cracked pepper and then grate the Parmesan evenly over the asparagus. 
  • Roast in the oven for 20-25 minutes. 
  • Cook the pasta according to instructions on the package until al dente. 
  • Add the remaining olive oil to a small sauce pan and turn on medium high heat. 
  • Add the minced garlic and cook until it turns golden. Add in some fresh marjoram and set aside.
  • To assemble toss the cooked pasta in the extra virgin olive oil and add in the roasted asparagus. 
  • Serve with more freshly grated Parmesan.

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