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
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Lemony Asparagus Pasta
0
Servings4
0Ingredients
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
- 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.
- 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.
- Add the remaining butter to the skillet. Then stir in the heavy cream and simmer until it thickens, 5 to 7 minutes.
- 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
Shop Ingredients
Makes 4 servings
Morton Coarse Kosher Salt, 3 Pound
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$4.49 was $5.69$1.50/lb
Barilla Fettuccine Pasta, 16 Ounce
$2.29$0.14/oz
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Fresh Green Asparagus, 1.25 Pound
$7.49 avg/ea$5.99/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
20% Off Deli Specialty Cheese
$19.99/lb was $24.99/lb$19.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Directions
- 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.
- 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.
- Add the remaining butter to the skillet. Then stir in the heavy cream and simmer until it thickens, 5 to 7 minutes.
- 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.