The key to creating this creamy, fresh asparagus pasta is to use the starchy pasta water to thin the crème fraîche sauce: this creates a silky coating that clings to the noodles without being too heavy. It’s delicious served with extra lemon zest and cracked black pepper.
Jump to RecipeAsparagus Pasta Recipe Ingredients
- 8 oz spaghetti (or any pasta)
- ½ lb green asparagus, trimmed & sliced (tips left whole)
- 1 Tbsp salted butter
- 4 oz crème fraîche (or mascarpone/cream cheese)
- Zest of 1 lemon + 2 tsp juice
- ¼–½ tsp freshly ground black pepper
- 3 Tbsp grated parmesan
- Salt, to taste
- To serve: extra lemon zest, parmesan, black pepper
How To Make Asparagus Pasta Recipe
- Boil the pasta: Cook the spaghetti in a large pot of salted water until al dente. Reserve a cup of pasta water, then drain the noodles and set them aside.
- Sauté the asparagus: While the pasta cooks, melt the salted butter in a pan over medium heat. Toss in the sliced asparagus (including the tips) and cook for about 5 minutes until tender-crisp, then stir in a pinch of lemon zest.
- Make the sauce: In the now-empty pasta pot, add the crème fraîche, remaining lemon zest, and black pepper. Heat gently until melted, adding reserved pasta water one tablespoon at a time until creamy, then stir in the grated parmesan.
- Combine ingredients: Squeeze the lemon juice over the cooked asparagus. Add the drained pasta and most of the asparagus to the pot with the sauce, stirring well until everything is coated and sticky.
- Serve: Plate the pasta immediately, topping with the reserved asparagus tips, extra lemon zest, parmesan, and plenty of black pepper.
Recipe Tips
- Trimming asparagus: Hold a spear of asparagus at both ends and bend it gently; it will naturally snap exactly where the woody part ends and the tender part begins.
- Substitute for crème fraîche: If you can’t find crème fraîche, mascarpone cheese or full-fat cream cheese works well, though you may need a little extra pasta water to thin it out.
- Don’t overcook the veg: Keep the asparagus distinct and crunchy by only cooking it for 5 minutes; if it gets too soft, it will get lost in the creamy pasta.
- Add protein: To make this a heartier meal, add grilled chicken strips, crispy bacon bits, or sautéed shrimp when you combine the pasta and sauce.
What To Serve With Asparagus Pasta
This dish is light and spring-like, so keep the sides simple and fresh.
- Grilled chicken breast or salmon
- A simple arugula salad with balsamic glaze
- Garlic bread or focaccia
- A glass of crisp Sauvignon Blanc
How To Store Asparagus Pasta
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freezing is not recommended for this dish as the creamy sauce will likely separate and become grainy when thawed.
Asparagus Pasta Nutrition Facts
- Calories: ~450 kcal
- Carbohydrates: 55g
- Protein: 14g
- Fat: 20g
- Fiber: 4g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this sauce works perfectly with gluten-free pasta varieties like brown rice or corn pasta; just be careful as they can be more fragile when tossing.
Simply add more of the reserved hot pasta water, one tablespoon at a time, whisking constantly until it reaches your desired silky consistency.
The lemon provides necessary acidity to cut through the rich crème fraîche, but if you dislike lemon, you can use a splash of white wine vinegar instead.
Asparagus Pasta Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: EAsy2
servings10
minutes15
minutes450
kcalA light and creamy spring pasta dish featuring fresh asparagus, lemon zest, and crème fraîche.
Ingredients
8 oz spaghetti (or any pasta)
½ lb green asparagus, trimmed & sliced (tips left whole)
1 Tbsp salted butter
4 oz crème fraîche (or mascarpone/cream cheese)
Zest of 1 lemon + 2 tsp juice
¼–½ tsp freshly ground black pepper
3 Tbsp grated parmesan
Salt, to taste
To serve: extra lemon zest, parmesan, black pepper
Directions
- Boil the pasta in salted water until al dente, reserving some water before draining.
- Sauté the asparagus in butter for 5 minutes and add a pinch of zest.
- Melt the crème fraîche, pepper, and remaining zest in the empty pasta pot.
- Whisk in pasta water and parmesan to create a creamy sauce.
- Toss the pasta and asparagus into the sauce with lemon juice.
- Serve hot topped with extra zest and pepper.
Notes
- Reserve the asparagus tips to use as a garnish on top for a better presentation.
- Crème fraîche has a higher fat content than milk so it will not curdle when boiled.
- Use freshly cracked black pepper for a bolder flavor than pre-ground pepper.
