Instructions: Cut the stalks into 2 cm (3/4 in) slices at an angle. Blanch the stalks in boiling salted water for 1 minute. Blanch the tips for seconds only. Drain well.

Bring the cream to the boil in a large saucepan with the whole garlic cloves and simmer until the cloves are soft. Remove from the heat and discard the garlic.

Heat the oil and butter in a separate saucepan and fry the remaining garlic until light brown. Add the herbs and stalks and cook briefly just to coat them in the butter and oil then pour in the flavoured cream. Bring to the boil reduce the heat and simmer until the cream begins to thicken about 6 minutes. Season.

Cook the pasta in a generous amount of boiling salted water then drain thoroughly. Add to the sauce along with about half of the Parmesan and the asparagus tips. Serve with the remaining Parmesan.

Serves 6

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