From Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook: "We cook this pasta when asparagus is in season and we cut them almost as thin as the tagliarini." <br /> <br />Featured in: <a href="https://food52.com/blog/22083-river-cafe-london-cookbook-ruth-rogers-tagliarini-with-asparagus-and-herbs">We Can't Get Our Forks Away from This Creamy Asparagus Pasta</a>

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