Tagliatelles with asparagus and beef minced meat

Instructions

1. 1

   Prepare the asparagus coulis: carefully peel the asparagus with a vegetable peeler, cut off the tips (about 1 cm).

2. 2

   Steam the asparagus for 20 minutes.

3. 3

   Cut in half, reserve the tips.

4. 4

   Put the tips in a saucepan, add the white wine and cream and simmer on low heat for 10 minutes.

5. 5

   Add nutmeg, pepper, and salt.

6. 6

   Blend, set aside.

7. 7

   Prepare the filling: finely chop the veal cutlets, then chop the onions.

8. 8

   In a pan, grill the asparagus tips turning them often enough to prevent burning (5 minutes).

9. 9

   In another pan, cook the onions.

10. 10

    When they are cooked, add the minced veal, season with salt and pepper, let it cook for

11. 11

    5 minutes (no longer, otherwise the meat will become dry).

12. 12

    Cook the pasta in boiling salted water.

13. 13

    Gently heat the asparagus coulis.

14. 14

    Prepare the plates: arrange the pasta on the plates.

15. 15

    Drizzle with the asparagus coulis.

16. 16

    Place the asparagus tips in a star pattern on top of the pasta.

17. 17

    In the center, make a 'little mound' of veal and onion mixture.