Servings: 4

INGREDIENTS:

• 1 1/2 lb Asparagus
• 4 large Artichokes
• 1 Lemon, Juice of
• 4 Shallots
• Basil Leaves
• 3 Tbs Sweet Butter
• 1 1/2 cup Chicken Stock
• 1 cup Heavy Cream
• 1 Tbs Dijon Mustard
• Salt
• Pepper
• Pasta, Tagliatelle

INSTRUCTIONS:

1. Cut the tips from the asparagus stalks and wash them well to remove any sand or grit. If they are large, cut into halves or quarters lengthwise. Save the stalks for another use, such as soup or puree.
2. Remove all the outer leaves of the artichokes, leaving only the heart. Trim away the green leaf ends, the choke, and the stem. Cut the heart into 8 wedges and place them in water with lemon juice to prevent browning until ready to cook.
3. Peel and thinly slice the shallots. Cut the basil leaves into ribbons.
4. In a saucepan, melt a few teaspoons of butter and sauté the shallots until translucent. Add the chicken stock and gently reduce to about 1 cup. Then, stir in the heavy cream.
5. Blanch the artichoke wedges in boiling salted water for about 4 to 5 minutes, or until tender. Remove the artichokes from the water and add them to the sauce.
6. Blanch the asparagus tips in boiling salted water until they become tender. This will take approximately 2 to 3 minutes for thin asparagus and 5 to 6 minutes for thicker asparagus. Add the blanched asparagus tips to the sauce.
7. Stir in the Dijon mustard and basil into the sauce. Taste and adjust the seasoning with salt and pepper.
8. If the sauce is too thin, continue reducing it slightly to thicken.
9. Cook the tagliatelle pasta according to package instructions. Drain the cooked pasta.
10. Add the cooked pasta to the saucepan with the cream sauce and vegetables. Toss everything together to combine.
11. Serve the pasta garnished with the vegetables and sauce.

Here are some more details about the dish:

• Asparagus: The asparagus is prepared by cutting off the tough ends and keeping the tender tips. It is blanched until tender and added to the sauce. Asparagus adds a fresh and vibrant element to the dish.
• Artichokes: The artichokes are trimmed down to the heart, removing the outer leaves and choke. The heart is then cut into wedges and blanched until tender. The artichokes provide a delicate and slightly nutty flavor.
• Cream Sauce: The cream sauce is made by combining chicken stock, heavy cream, Dijon mustard, and the sautéed shallots. The sauce is reduced to a creamy consistency, incorporating the flavors of the shallots and Dijon mustard.
• Tagliatelle Pasta: Tagliatelle is a long, flat ribbon-like pasta. It is cooked until al dente and then tossed with the creamy sauce and vegetables. The texture and shape of tagliatelle allow it to hold the sauce well.
• Basil: Fresh basil leaves are cut into ribbons and added to the cream sauce. Basil provides a bright and aromatic note that complements the flavors of the vegetables and sauce.
• Seasonings: Salt and pepper are used to season the dish, allowing you to adjust the flavors to your taste preference.

Here are some variations you can consider for the described recipe:

1. Mushroom Medley: Add a variety of sautéed mushrooms, such as cremini, shiitake, or portobello, to the dish. The earthy flavors of the mushrooms will complement the cream sauce and vegetables.
2. Garlic Infusion: Sauté minced garlic with the shallots for an extra burst of flavor. Garlic lovers will enjoy the aromatic and savory notes it brings to the dish.
3. Cheese Lover’s Delight: Sprinkle grated Parmesan, pecorino romano, or Gruyere cheese over the pasta just before serving. The melted cheese will add richness and depth to the dish.
4. Herbaceous Twist: Experiment with different herbs based on your preference. Add chopped fresh tarragon, chives, or thyme to the cream sauce for additional layers of flavor.
5. Sun-Dried Tomato Addition: Include chopped sun-dried tomatoes in oil to the dish. The intense and slightly sweet flavor of the sun-dried tomatoes will provide a delightful contrast to the creamy sauce.
6. Pancetta or Bacon Crumble: Cook crispy pancetta or bacon until golden and crumble it over the pasta before serving. The salty and smoky notes will enhance the overall taste of the dish.
7. Lemon Zest: Grate lemon zest over the finished dish to add a bright and citrusy flavor. The zest will bring a fresh and tangy element to balance the richness of the cream sauce.
8. Vegetarian Option: For a meatless version, omit the chicken stock and use vegetable stock instead. Substitute the cream with a non-dairy alternative, such as coconut cream or almond milk.
9. Spicy Variation: Add a kick of heat by incorporating red pepper flakes or diced chili peppers to the dish. The spicy element will provide a fiery twist to the creamy pasta.
10. Fresh Greens: Toss in baby spinach or arugula leaves at the end, allowing them to wilt slightly in the warm pasta and cream sauce. This addition will introduce a vibrant pop of color and freshness.