Asparagus cream pasta

Asparagus cream pasta

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(99 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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2nd Sep, 2014
Simple and tasty, well worth trying. Added chicken for some protein which went well.
April Elizabeth's picture
April Elizabeth
16th Aug, 2014
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.
1st Aug, 2014
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.
30th May, 2014
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.
14th May, 2014
Loved it. I used crème fraiche and bacon bits, it was delicious!
30th Apr, 2014
Lovely recipe used mature cheddar very tasty
10th Nov, 2013
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.
17th Oct, 2013
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.
31st Jul, 2013
A bit bland without any of the additions suggested bellow, would not do again
26th May, 2013
Quick, delicious pasta. We all loved it!


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