Asparagus cream pasta

Asparagus cream pasta

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(151 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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30th Jun, 2020
Really tasty! I added chestnut mushrooms too because it was just a bit too creamy and asparagus-y for me. Worked so well!
30th May, 2020
This is a really nice recipe but I do add some extras, I allways blend the garlic with sauce instead of removing, add some black pepper, white wine and lemon juice plus some extra grilled asparagus as if we just the tips left whole is not enough! But it is a lovely dish but rich so not eaten weekly.
Janelle Kinsey's picture
Janelle Kinsey
18th May, 2020
Beautiful creamy dish!
Olivia Heathcote's picture
Olivia Heathcote
4th Mar, 2020
Considering there are very few ingredients, this was a really great meal! I tend to make one dish two ways as I prefer lighter meals and my boyfriend is never full. For mine, I used spinach pasta found here and left out the parmesan shavings on top. I also added cherry tomatoes for a little extra nutrition. For his, I used normal pasta (and a lot of it) as well as adding chicken. Different but both equally great!
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


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Cee Max
4th May, 2020
I love this recipe! I add fried smoked bacon lardons and chestnut mushrooms to mine at the end. Delicious!
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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