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Lemony Asparagus PastaLemony Asparagus Pasta

Lemony Asparagus Pasta

This classic and easy recipe has all the creamy, lemony goodness you expect. It’s a great way to enjoy asparagus in its peak season.
Recipe source: Michigan Asparagus
Recipe source: Michigan Asparagus
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemony Asparagus Pasta
Lemony Asparagus Pasta
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Servings4
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Ingredients
Kosher salt, to taste
8 ounces fettuccine
3 tablespoons unsalted butter, divided
2 garlic cloves, minced
½ pound asparagus, cut into 1” pieces, woody ends discarded
1 cup heavy cream
¾ cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
Black pepper, to taste
Directions
  1. Bring a pot of water to a rapid boil and season generously with salt. Cook the pasta al dente according to the packaged instructions. Reserve 1 cup of pasta water.
  2. While the pasta is cooking, melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add asparagus to the skillet and sauté until tender, stirring occasionally for 3 to 4 minutes. Remove from skillet.
  3. Add the remaining butter to the skillet. Then stir in the heavy cream and simmer until it thickens, 5 to 7 minutes.
  4. Once the cream thickens, remove the pasta directly from the pot (do not rinse) and place it in the pan. Stir in ⅓ cup pasta water. Add more, 1 tablespoon at a time, until you reach your preferred consistency. Add Parmesan, lemon zest, and lemon juice and toss to combine. Then stir in the asparagus. Season with salt and pepper to taste.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Directions

  1. Bring a pot of water to a rapid boil and season generously with salt. Cook the pasta al dente according to the packaged instructions. Reserve 1 cup of pasta water.
  2. While the pasta is cooking, melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add asparagus to the skillet and sauté until tender, stirring occasionally for 3 to 4 minutes. Remove from skillet.
  3. Add the remaining butter to the skillet. Then stir in the heavy cream and simmer until it thickens, 5 to 7 minutes.
  4. Once the cream thickens, remove the pasta directly from the pot (do not rinse) and place it in the pan. Stir in ⅓ cup pasta water. Add more, 1 tablespoon at a time, until you reach your preferred consistency. Add Parmesan, lemon zest, and lemon juice and toss to combine. Then stir in the asparagus. Season with salt and pepper to taste.