Asparagus cream pasta

Asparagus cream pasta

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(97 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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12th May, 2013
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.
8th May, 2013
Easy and delicious but beware: made enough for two and ended up eating the lot! \used fresh tagliatelle which added to the richness.
12th Nov, 2012
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.
22nd Sep, 2012
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.
29th Jul, 2012
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.
29th Jul, 2012
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!!
1st Jul, 2012
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
14th Jun, 2012
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.
10th Jun, 2012
Total winner..... added more cream and some full flavour cheddar cheese with the parmesan shavings, kept the garlic in with the cream and blitzed, subtle and delicious, hubby was well impressed! will be doing this pasta dish again and again..........
26th May, 2012
Bought a 500g of asparagus, used half for 2 people. I changed the recipe a bit. Used Elmlea cream and I blitzed the 2 garlic cloves with the cream plus I added half a glass of white wine to the cream. This I done as suggested by others. I chopped another clove of garlic, fried it in a little olive oil for 1 minute, added the chopped mushrooms, about 150g, added loads of pepper to the mushrooms. I also added 6 chopped sundried tomatoes in olive oil to the mushrooms. Stirred all with the pasta. Gorgeous taste and full of flavour. Try it, it is definately not bland.


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