Asparagus and Raclette du Valais AOP cheese tagliatelle

Peel the asparagus and cook it in boiling, salted water for 20 minutes.

Grate the Raclette du Valais AOP cheese and set aside a quarter of it.

Allow the asparagus to cool, then cut it into large chunks. Set aside the tips to use as a garnish.

Blend the asparagus pieces with the cheese, garlic and oil until smooth and creamy. Season with salt and pepper.

Cook the tagliatelle in boiling water for the time recommended on the pack.

Drain the pasta, mix with the sauce, and garnish with the asparagus tips and some grated Raclette du Valais AOP cheese.