Asparagus cream pasta

Asparagus cream pasta

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(94 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal931
  • fat47g
  • saturates26g
  • carbs100g
  • sugars5g
  • fibre5g
  • protein28g
  • salt0.53g
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Ingredients

  • 1 bunch asparagus
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 142ml tub double cream
  • 2 garlic clove, peeled, but left whole
  • 50g Parmesan, half grated, half shaved
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 250g tagliatelle

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.

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Comments, questions and tips

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Comments (95)

kian0910's picture

Came here through the link on your newsletter, heralding the new asparagus season and " We even have ideas for using up those woody ends"
Instead i find in the very first sentence of this recipe's method "cut off and discard the woody ends"
Intrigued !

Emma Hollin's picture
5

The sauce was absolutely incredible. I used double cream and followed the recipe precisely, although I did serve it with a good grating of parmesan. This is definitely now one of my favourite pasta dishes.

bryonylives's picture
3.75

Nice, quick and tasty. Helped me incorporate an ingredient I don't really use and was a bit wary of in a way that wasn't daunting but still gave us the flavour. I've given it 4 stars as my husband thought it needed a little extra to it but a few additions to taste (like many people have suggested in the comments) would make it extra delicious.

deedeeandme's picture

Easy & quick midweek meal. Have served this a few times now and always goes down well. Added extra garlic cloves and left them in when whizzing, a teaspoon of Dijon and some left over cooked chicken gives extra flavour.

Sarah Thiel's picture
5

I used mature cheddar instead of parmesan. It was pretty quick and easy to make, and really yummy.

stellacsg's picture
2.5

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
5

Simple and tasty, well worth trying. Added chicken for some protein which went well.

April Elizabeth'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
5

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
5

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
3.75

Loved it. I used crème fraiche and bacon bits, it was delicious!

shumuu's picture
3.75

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
5

Quick, delicious pasta. We all loved it!

lilyjane's picture
4

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
5

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
5

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
3

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.

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Tips (3)

extremepixie's picture

I cooked the stalks in the cream, added a more asparagussy taste. I also kept the garlic in too when blending.

Kazby's picture

I added cooked king prawns at the end and really enjoyed this dish. A sprinkle of black pepper helped too!

glm30's picture

i make mine with philadelphia light instead of cream for a low fat version :)