Pasta cream and asparagus

Name: Pasta cream and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Egg Tagliatelle pasta 9 oz; Asparagus (to clean) 1.1 lbs; Fresh liquid cream ¾ cup; Shallot 1; Thyme to taste; Lemon peel to grate to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste

it br es fr de nl

485.4

Calories per serving

Energy Kcal 485.4
Carbohydrates g 55.9
of which sugars g 9.2
Protein g 12.7
Fats g 23.5
of which saturated fat g 7.8
Fiber g 21.3
Cholesterol mg 4.7
Sodium mg 253.5

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

When you think of creamy asparagus pasta, it really, really captures the heart of Italian home cooking. You know, in Northern and Central Italy, they just love using fresh, simple ingredients. And here's the thing—tender asparagus and rich, smooth cream are exactly that. You can't go wrong with fettuccine or tagliatelle here. They soak up that silky sauce, making each bite feel special. Pretty simple. The bright green asparagus really stands out against the pasta and cream. Honestly, it looks good and tastes super fresh.

In Italian kitchens, seasonality is everything, so asparagus is a springtime favorite. It's when it's at its peak, and this asparagus pasta recipe becomes a go-to for weeknight dinners. So... It feels like a treat. The dish is all about delicate flavors, capturing that classic Italian vibe where everything tastes amazing without being complicated.

Some folks like adding a touch of grated Parmigiano or a squeeze of lemon for a little extra zing. But listen, the basic pasta with asparagus and cream already has so much going on with just a few ingredients. And there are so many asparagus pasta variations—toss in peas or pancetta if you’re feeling adventurous. The real heart, though, remains the asparagus—crisp, green, and a bit sweet when cooked in the cream. Seriously good.

It's the kind of meal that's great for a quick lunch or a chilled-out dinner. It pairs well with anything from a simple salad to rustic bread. And you know what? Everything comes together fast, thanks to that smooth cream sauce that coats the noodles and highlights the asparagus's best qualities. Italians, they appreciate food that's easy yet flavorful. This asparagus pasta dish is exactly that. And it's fresh, quick, and so creamy, you’ll want to savor every bit. So, whether you're feeling casual or a bit special, this dish is a fantastic choice that showcases the best of Italian culinary tradition. For sure.

How to prepare Pasta cream and asparagus

To prepare the pasta with cream and asparagus, first take care of cleaning the asparagus: remove the tough ends and peel the stalk with a vegetable peeler 1, then cut it into slices about 0.4 inches 2 and halve the tips 3. You will need about 10.5 oz of cleaned asparagus in total.

Clean and chop the shallot 4. Place a pot of water on the stove to boil and salt for cooking the pasta, and heat a drizzle of oil in another pan. Add the shallot to the pan 5 and let it soften for a minute, then add the asparagus slices 6.

Also add the tips 7, salt 8, pepper, and flavor with thyme leaves 9.

Cook over high heat for about 5 minutes. When the asparagus is cooked but still crunchy, remove the tips from the pan and set them aside 10. At this point, pour the cream into the pan 11 and add a hint of grated lemon zest. Drop the tagliatelle into the water, which should now be boiling 12.

Continue cooking the sauce over low heat for the time it takes the pasta to cook 13, then drain the tagliatelle al dente into the pan 14 and sauté over high heat for a minute 15. Plate the pasta with cream and asparagus, garnishing with the reserved tips and fresh thyme to taste!