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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19th Feb, 2012
A friend made this for us and it was delicious. Sadly not suitable for vegetarians though, despite the BBC category. There is no such thing as vegetarian parmesan. However, there are parmesan substitutes, so if you're cooking for veggies then please substitute the cheese.
30th Jan, 2012
This was so simple and so delicious. Dinner party food I'd say!
28th Jan, 2012
So Delicious! I used spaghetti instead of tagliatelle which worked just as well and added some extra seasoning to the sauce before mixing it with the pasta which I found gave it a little more depth of flavour
13th Jan, 2012
Really, really nice and easy to add to.
20th Nov, 2011
very tasty, i have made this twice, first time i had no parmesan so used normal cheddar instead, and i must admit i preffered with cheddar, but i am not a massive fan of parmesan. also used single cream to keep calories down.
margot_vds's picture
12th Oct, 2011
Very nice, but I have added some things. I am since over a year 5 days out of 7 a vegetarian and I love cooking new things. But they need to be quite tasty as I love my spices ... So I added brocoli to this recipe and some spiced tofu (to add some "filling"). In the sauce itself I added a vegetable bouillon cube and pepper and salt. My husband loved it and so did I :-)
25th Sep, 2011
Simple, tasty & healthy...
16th Sep, 2011
Tried this recipe twice, first time I added diced chicken and the second time I added bacon and left the garlic in the cream when blitzed. Both tasted great but better with the bacon. Highly recommend
13th Sep, 2011
Added some crispy fried bacon (3 large rashers) chopped into small pieces at the end. Worked well.
22nd Jun, 2011
Just this min finished eatting this and all i can say is yummy! I will def be making it again and again and again, I added some smoked bacon to the sauce after i blitzed it.


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