This Asparagus Pasta is everything a spring pasta dish should be—bright, light, and full of flavor. Tender green asparagus is the star here, tucked into a silky lemon-kissed cream sauce that clings to every strand of spaghetti. It’s quick enough for a weeknight but elegant enough to serve for date night or a dinner party.
Why You’ll Love This Pasta
- Quick and Easy: Ready in just 25 minutes from start to finish.
- Fresh and Vibrant: Asparagus, lemon, and black pepper shine in a creamy yet delicate sauce.
- Minimal Ingredients, Big Flavor: No overpowering extras—just simple ingredients that let the asparagus stand out.
- Versatile: Use any pasta shape and swap crème fraîche for mascarpone or cream cheese.
Ingredients You’ll Need
- Spaghetti: Or any pasta you prefer—tagliatelle, penne, rigatoni, farfalle, or fusilli all work.
- Green asparagus: Use only green. Slice stalks diagonally into 1/3-inch pieces and keep the tender tips whole.
- Crème fraîche: Brings rich creaminess with a slightly tangy bite. Substitute mascarpone or cream cheese if needed.
- Lemon zest and juice: Adds freshness and balances the richness of the sauce.
- Black pepper: Coarsely ground for a bold punch that pairs beautifully with lemon.
- Parmesan cheese: Grated fresh for depth and umami.
- Butter: For sautéing the asparagus. Unsalted or salted—just adjust seasoning accordingly.
- Salt: To season pasta water and taste.
How to Make Creamy Asparagus Pasta
1. Prep the Asparagus
Wash and trim the woody ends. Peel the lower quarter of thick spears, then slice the stalks diagonally into 1/3-inch pieces. Keep the tips whole for a lovely finish.
2. Cook the Pasta
Boil the pasta in well-salted water until al dente. Reserve some pasta water before draining.
3. Sauté the Asparagus
While the pasta cooks, melt butter in a large pan over medium heat. Add the asparagus pieces (including tips) and sauté for about 5 minutes until just tender-crisp. Stir in a bit of lemon zest.
4. Make the Sauce
In the now-empty pasta pot, add crème fraîche, the rest of the lemon zest, and black pepper. Heat gently while stirring until smooth. Add reserved pasta water, a tablespoon at a time, until the sauce reaches a creamy, pourable consistency. Stir in grated parmesan and more pasta water if needed. Season with salt to taste.
5. Assemble
Squeeze lemon juice over the sautéed asparagus. Add the pasta and most of the asparagus (except the tips) to the sauce. Toss everything together until well coated.
6. Serve
Divide among plates and top with remaining asparagus tips, extra lemon zest, black pepper, and more parmesan.
Helpful Tips
- Don’t skip the lemon zest: It’s key to balancing the richness of the cream and cheese.
- Use pasta water wisely: Add a little at a time—it helps emulsify and thicken the sauce without breaking it.
- Go fresh: Freshly grated parmesan and ground black pepper make a big difference here.
- Serve immediately: This dish is best hot and creamy right after tossing everything together.
Variations & Add-Ins
- Make it heartier: Add seared shrimp, grilled chicken, or crispy prosciutto.
- Go vegetarian: It’s already meat-free, but you can omit parmesan or use a vegetarian hard cheese.
- Add herbs: A sprinkle of fresh basil, chives, or parsley would be lovely.
- Add spice: A pinch of red pepper flakes adds subtle heat.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat: Gently warm on the stove with a splash of water or milk to loosen the sauce. Avoid the microwave—it may separate the cream.
Final Thoughts
This Creamy Asparagus Pasta is proof that simple ingredients can make a dish feel special. Whether you’re enjoying a quiet night in or cooking for company, this recipe delivers on elegance and ease. One bite, and it might just become your favorite asparagus recipe too.
Asparagus Pasta
This creamy asparagus pasta is one of those dishes that looks elegant enough for date night but is simple enough to pull together on a weeknight.
Ingredients
- 8 ounces (226 g) spaghetti or your favorite pasta
- 1/2 pound (226 g) green asparagus (add a little more if you're a big asparagus fan)
- 4 oz (113 g) crème fraîche (mascarpone or cream cheese also work well)
- Zest of 1 organic lemon plus 2 teaspoons of lemon juice
- 1 tablespoon salted butter (or unsalted with a pinch of salt)
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 3 tablespoons grated parmesan cheese
- Salt, to taste
- To finish: extra black pepper, lemon zest, and parmesan
Instructions
- Rinse the asparagus and trim off the woody ends. If your spears are thick, use a vegetable peeler to peel the lower quarter to remove any tough skin. Slice the stalks diagonally into 1/3-inch pieces and leave the tips whole, about 2–3 inches long.
- Bring a pot of salted water to a boil and cook the pasta according to the package directions.
- While the pasta cooks, melt the butter in a large pan over medium heat. Add the asparagus, including the tips, and sauté for around 5 minutes until just tender. Stir in a little lemon zest.
- Once the pasta is done, reserve a bit of the cooking water and drain the rest. Set the pasta aside in a colander.
- In the now-empty pasta pot, add the creme fraiche, some lemon zest (save a bit for topping), and black pepper. Gently heat while stirring until the creme fraiche melts into a smooth sauce.
- Begin adding the reserved pasta water, one tablespoon at a time, stirring constantly until the sauce reaches a creamy consistency similar to heavy cream. Stir in the grated parmesan, and add a little more pasta water if needed. Season with salt to taste, though it may not need much since the cheese and pasta water are salty.
- Squeeze lemon juice (about 2 teaspoons) over the asparagus in the pan and stir. Transfer the drained pasta and most of the sautéed asparagus (save the tips for serving) into the sauce and gently toss to combine.
- Plate the pasta and top with the reserved asparagus tips, extra lemon zest, parmesan, and a sprinkle of black pepper. Serve immediately and enjoy.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 214Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 537mgCarbohydrates 27gFiber 3gSugar 2gProtein 8g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
