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An assortment of the best foods to serve alongside asparagus cream sauce.

Pasta With Asparagus Cream Sauce

To make pasta with asparagus cream sauce, you'll need fresh asparagus, your choice of pasta, olive oil, onion, garlic, heavy cream, salt, pepper, Parmesan cheese, and a lemon.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 2
Calories 347 kcal

Equipment

  • Large Pot
  • Colander or Strainer
  • Large Skillet/Frying Pan
  • Knife & Cutting Board
  • Immersion Blender (optional)
  • Spoon/Tongs
  • Cheese Grater
  • Zester
  • Juicer
  • Measuring Cups

Ingredients
  

  • 1 lb Pasta Linguine or Fettuccine work well!
  • 1 lb Asparagus
  • 2 tbsp Olive Oil
  • 1 small Onion
  • 2 cloves Garlic
  • 1 cup Heavy Cream
  • Salt & Pepper to taste
  • 1/2 cup Grated Parmesan
  • 1 Zest & Juice of Lemon

Instructions
 

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
  • While the pasta is cooking, prepare the asparagus. Trim the tough ends and cut the stalks into 1-inch pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  • Add the asparagus to the skillet, season with salt and pepper, and sauté until tender, about 5-7 minutes.
  • Remove half of the asparagus from the skillet and set aside. Add the heavy cream to the skillet and bring to a simmer.
  • Use an immersion blender to puree the asparagus and cream until smooth. If you don't have an immersion blender, you can transfer the mixture to a regular blender and blend until smooth, then return it to the skillet.
  • Add the cooked pasta to the skillet and toss to coat in the asparagus cream sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.
  • Stir in the Parmesan cheese, lemon zest, and lemon juice. Adjust the seasoning with more salt and pepper if needed.
  • Serve the pasta with the reserved asparagus pieces on top for added texture.

Notes

  1. Asparagus: Choose firm stalks with bright green or violet-tinged spears and closed tips.
  2. Pasta: This recipe works well with long, flat pasta like linguine or fettuccine, but you can use your favorite type.
  3. Cream: Heavy cream gives a rich texture. For a lighter sauce, use half-and-half or whole milk.
  4. Cheese: Grated Parmesan adds a salty, nutty flavor. For the best flavor, grate it yourself.
  5. Lemon: Zest the lemon before you juice it for a fresh, bright flavor.
  6. Add-Ins: Customize with add-ins like cooked chicken, shrimp, peas, or sun-dried tomatoes.
  7. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or cream if needed
 

Nutrition

Calories: 347kcal
Keyword Pasta
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