Asparagus cream pasta

Asparagus cream pasta

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(82 ratings)

By

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
931
protein
28g
carbs
100g
fat
47g
saturates
26g
fibre
5g
sugar
5g
salt
0.53g

Ingredients

  • 1 bunch asparagus
  • 142ml tub double cream
  • 2 garlic cloves, peeled, but left whole
  • 50g parmesan, half grated, half shaved
  • 250g tagliatelle

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Method

  1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
  2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
  3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Recipe from Good Food magazine, May 2007

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Comments, questions and tips

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Comments

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stellacsg's picture
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I used creme fraiche and kept the garlic in when I blitzed the sauce. I thought it had a nice flavour but it was too heavy for my liking so I don't think it'll become a dish I make frequently.

Gemwig's picture
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Simple and tasty, well worth trying. Added chicken for some protein which went well.

April Nicholas's picture

My first time ever trying asparagus! It's got a strong earthy green taste and I think next time I'll leave out the tips. The sauce was fine - no overpowering earthy flavour, but the tips were just too much.

Gill87's picture
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This is a quick and easy weekday evening meal that, for something so simple, tasted very good. It also uses the asparagus stalks so no waste! I omitted the Parmesan and used soya cream, a good grind of black pepper and a dollop of Dijon mustard. Yummy - I will be making this again.

yolandaeldaadaa's picture
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Delicious! I kept to the recipe but added a bit of black pepper. But son suggested next time we could add some chicken. Daughter who is vegetarian said maybe so e quorn bacon, although I think it is just fine on its own.

anamile's picture
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Loved it. I used crème fraiche and bacon bits, it was delicious!

shumuu's picture
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Lovely recipe used mature cheddar very tasty

georgelikescake's picture

Really enjoyed this recipe, I'll definitely be making it again.
Rather than double cream I used soured cream, and kept one clove of garlic in when I whizzed it up.

lorriehearts's picture

Didn't enjoy this recipe at all. I'm vegetarian, so it seemed like a good opportunity to get some calcium, some iron and some protein all in one go - I added some basil and broccoli to the recipe for extra brownie points on that front, too.

Despite adding the extra veg and fresh herbs, plus a tonne of salt and pepper, this is one of the blandest recipes I've tried on this site. The sauce could've benefited from the addition of some stock, I think - it was just too heavy and too flavourless.

Wouldn't make this again - big faff for no flavour.

S's picture

A bit bland without any of the additions suggested bellow, would not do again

irenabar's picture
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Quick, delicious pasta. We all loved it!

lilyjane's picture
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It really is very easy to make and delicious too. I used wholewheat spaghetti, as I didn't have tagliatelle at that moment, but it still made a wonderful and filling meal.

ketrin11's picture
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Yum yum so tasty and easy to make! Even my boyfriend who is a big meat eater loves it. I increased the amount of cream and cheese to get a bit more sauce and it was fantastic. Will include in our weekly menu and certainly will make again.

philcanning's picture
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Easy and delicious but beware: made enough for two and ended up eating the lot! \used fresh tagliatelle which added to the richness.

jmc123's picture
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Lovely sauce but definitely needs something .... I added toasted pine nuts but probably still needs pancetta, and perhaps some fresh herbs ... not quite all there at the mo as the recipe stands. would do again though.

rlehbt's picture
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This recipe is so good. I chopped the garlic and then sieved it out and also used soya cream to make it less fattening. Still really great! Kind of like an asparagus carbonara.

alison_price_uk's picture
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This is a lovely and well balanced recipe. I made it with half fat creme fraiche and more asparagus this time as I'm dieting and it was just as good.

foodyclaire83's picture
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Lovely recipe, we used cheddar instead of parmesan because that what was in the fridge but will definitely make it again with parmesan, although not too often after seeing the calories and sat fat per portion!!

jenna18's picture

had this made for my birthday was so delicious! so easy to make (as boyfriend made it! hehe) also put peas in it. deffo recommend.

thecherub's picture
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Really disappointed. Dull and taseless, wish I had added the twaeks that other Good Fooders had suggested. Not a fan of mushrooms but some ham might have been a good idea, it needed something as it was a very unexciting dish otherwise. Probably wont bother with making this again though even with the ham. Much better recipes out there than this one.

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