Italian asparagus pasta traditionally uses only the tips—stalks were fed to livestock until 1960s chefs discovered their hidden sweetness.
Pasta with Green Asparagus
Indulge in a delightful dish of pasta tossed with vibrant green asparagus, creating a perfect harmony of flavors! This quick and easy recipe features al dente pasta, fresh garlic, and a splash of zesty lemon to elevate your meal. Get ready to savor every bite of this veggie-packed delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 200 g grüner Spargel (7.06 oz)
- 3 Knoblauchzehen
- 1 kleine Zwiebel
- 1 Handvoll Parmesan und Petersilie
- 1 Handvoll Tomaten
🥛Dairy & Eggs(2)
- 1 TL Butter (5 ml)
- 250 ml Cremfine oder Sahne (8.45 fl oz)
🫙Pantry Staples(5)
- 3 EL Olivenöl (45 ml)
- 250 g Pasta (8.82 oz)
- 1 Schöpflöffel Pastawasser
- 1/2 EL Tomatenmark (7.5 ml)
- 1 TL Gemüsebrühe oder Vegeta (5 ml)
🧂Spices & Seasonings(2)
- 1/2 TL Knoblauchpulver (2.5 ml)
- Pfeffer und Salz
📦Other(1)
- 1 TL Chili (5 ml)
👨🍳 Instructions
- 1
Cook the pasta in plenty of salted water until al dente. Just before draining, set aside a ladle of pasta water.
- 2
Wash the asparagus, remove the woody ends, and cut into bite-sized pieces.
- 3
Halve the tomatoes, finely dice the onion, and chop the garlic.
- 4
Heat olive oil and butter in a pan. Sauté the onion and garlic until translucent.
- 5
Add the tomato paste and briefly roast.
- 6
Add the asparagus to the pan and sauté for a few minutes until slightly soft but still crunchy.
- 7
Then add the tomatoes.
- 8
Deglaze with cream or Cremfine and stir in the pasta water.
- 9
Mix everything well and season with salt, pepper, vegetable broth, and chili.
- 10
Let the sauce simmer briefly until creamy.
- 11
Add the cooked pasta directly into the sauce and mix well so that the sauce coats the noodles nicely.
- 12
Finally, serve with freshly grated Parmesan and chopped parsley.
💡 Pro Tips
- ✓Cut asparagus spears at a 45-degree bias to expose more surface area for faster, more even cooking while maintaining structural integrity.technique
- ✓Sauté asparagus for exactly 3-4 minutes to reach the optimal texture where cell walls soften but pectin remains intact for that perfect tender-crisp bite.timing3-4 minutes
- ✓Reserve pasta water before adding asparagus to the pan because the vegetable's natural enzymes will break down the starch content needed for sauce emulsification.timing
- ✓Use a 3:1 ratio of pasta water to cream when deglazing to create proper emulsification - the starch content binds the fat while preventing the sauce from breaking.technique3:1 ratio
- ✓Heat your sauté pan to medium heat (around 300°F) before adding asparagus to achieve the Maillard reaction on the cut surfaces without overcooking the interior.equipment300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian asparagus pasta traditionally uses only the tips—stalks were fed to livestock until 1960s chefs discovered their hidden sweetness.
Pasta with Green Asparagus
Indulge in a delightful dish of pasta tossed with vibrant green asparagus, creating a perfect harmony of flavors! This quick and easy recipe features al dente pasta, fresh garlic, and a splash of zesty lemon to elevate your meal. Get ready to savor every bite of this veggie-packed delight!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 200 g grüner Spargel (7.06 oz)
- 3 Knoblauchzehen
- 1 kleine Zwiebel
- 1 Handvoll Parmesan und Petersilie
- 1 Handvoll Tomaten
🥛Dairy & Eggs(2)
- 1 TL Butter (5 ml)
- 250 ml Cremfine oder Sahne (8.45 fl oz)
🫙Pantry Staples(5)
- 3 EL Olivenöl (45 ml)
- 250 g Pasta (8.82 oz)
- 1 Schöpflöffel Pastawasser
- 1/2 EL Tomatenmark (7.5 ml)
- 1 TL Gemüsebrühe oder Vegeta (5 ml)
🧂Spices & Seasonings(2)
- 1/2 TL Knoblauchpulver (2.5 ml)
- Pfeffer und Salz
📦Other(1)
- 1 TL Chili (5 ml)
👨🍳 Instructions
- 1
Cook the pasta in plenty of salted water until al dente. Just before draining, set aside a ladle of pasta water.
- 2
Wash the asparagus, remove the woody ends, and cut into bite-sized pieces.
- 3
Halve the tomatoes, finely dice the onion, and chop the garlic.
- 4
Heat olive oil and butter in a pan. Sauté the onion and garlic until translucent.
- 5
Add the tomato paste and briefly roast.
- 6
Add the asparagus to the pan and sauté for a few minutes until slightly soft but still crunchy.
- 7
Then add the tomatoes.
- 8
Deglaze with cream or Cremfine and stir in the pasta water.
- 9
Mix everything well and season with salt, pepper, vegetable broth, and chili.
- 10
Let the sauce simmer briefly until creamy.
- 11
Add the cooked pasta directly into the sauce and mix well so that the sauce coats the noodles nicely.
- 12
Finally, serve with freshly grated Parmesan and chopped parsley.
💡 Pro Tips
- ✓Cut asparagus spears at a 45-degree bias to expose more surface area for faster, more even cooking while maintaining structural integrity.technique
- ✓Sauté asparagus for exactly 3-4 minutes to reach the optimal texture where cell walls soften but pectin remains intact for that perfect tender-crisp bite.timing3-4 minutes
- ✓Reserve pasta water before adding asparagus to the pan because the vegetable's natural enzymes will break down the starch content needed for sauce emulsification.timing
- ✓Use a 3:1 ratio of pasta water to cream when deglazing to create proper emulsification - the starch content binds the fat while preventing the sauce from breaking.technique3:1 ratio
- ✓Heat your sauté pan to medium heat (around 300°F) before adding asparagus to achieve the Maillard reaction on the cut surfaces without overcooking the interior.equipment300°F