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for the sauce:

• one half pound of fresh asparagus,
• three tablespoons butter
• two tablespoons chopped parsley
• two tablespoons chopped basil
• one cup heavy cream
• one more tablespoon butter
• salt and pepper

for the pasta:

• one pound freshly made tagliatelle. (see how to make fresh egg pasta).

Prepare the asparagus. Hold at both ends and gently bend. The spear will break at the end of the rough stem. Discard the roughage. Cut the remaining spears with tips in about one inch lengths.

Melt the butter in a saute pan over medium heat. Add the asparagus and stir, cooking until the asparagus just starts to be tender.

Add the parsley and basil, the cream, a teaspoon of salt, and pepper and stir. Continue cooking over medium heat until the cream is reduced by half. Taste and adjust for salt and pepper.

Get five quarts of water  up to a boil.  Add two tablespoons of salt. Add the pasta. Cook until al dente. Then drain well.

Add the tagliatelle to the sauce. Add the parmesan and the extra tablespoon of butter. Stir thoroughly. Serve with parsley garnish and more parmesan on the side.

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