Asparagus cream pasta

Asparagus cream pasta

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(120 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 1 bunch asparagus



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

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



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

  • 250g tagliatelle


  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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27th May, 2019
This was absolutely gorgeous. I followed the tips in the comments and blended the garlic with the cream, alongside the juice of a lemon. It definitely benefited from both. I also used half reduced fat creme fraiche and half milk with more asparagus to lighten things up, as only double cream and cheese seemed a bit heavy to bring out the brightness of asparagus to the maximum. I used whole wheat spaghetti and topped it with halved cherry tomatoes for extra juiciness in each bite, as well as some red pepper flakes and more black pepper. Not a huge fan of asparagus tbh but the harmony of the creamy but zingy lemon asparagus cream with juicy tomatoes was magical. Definitely a keeper.
8th Dec, 2018
Instead of double cream I used single cream (what we had on hand), and instead of boiling the cream with garlic I added half a small jar of pesto (around 3tbsp). Since the pesto was made with pecorino romano I didn't add so much cheese but I did add (in addition to the pesto) a bit of whatever fresh herbs we had on hand -- lemon thyme. I also let the asparagus stalks boil for double the time so they were extra soft and easy to blend -- when the asparagus stalks were added to the cream-pesto they thickened the sauce nicely and it became a beautiful rich light-green sauce. Used the water from boiling the asparagus to boil the pasta. Served with freshly ground black pepper and grated gruyere (we didn't have parmesan) on top. Looked and tasted delicious!
OLOV's picture
6th Oct, 2017
Delicious! So creamy...yummy! Definitely will cook it again!
9th Jun, 2017
25th May, 2017
Really nice pasta, though I expect it would've been a bit bland if I hadn't added extra ingredients to it. I included white wine and lemon juice in the sauce, as well as some black pepper, and as people suggested I blended the garlic with everything else. I also added some prosciutto ham, which worked really nicely.
jadedermody's picture
13th May, 2017
Very creamy simple pasta full of flavour. I added to extra asparagus at the end to give it a fully look
30th Mar, 2016
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
31st May, 2015
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.
20th May, 2015
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.
9th Feb, 2015
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.


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19th Oct, 2016
Excellent and quick. I added smoked pancetta and some fresh basil to really finish it off.
3rd Jun, 2015
I cooked the stalks in the cream, added a more asparagussy taste. I also kept the garlic in too when blending.
27th Aug, 2014
I added cooked king prawns at the end and really enjoyed this dish. A sprinkle of black pepper helped too!
3rd May, 2014
i make mine with philadelphia light instead of cream for a low fat version :)
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