Lemony Asparagus Pasta
Asparagus pasta is a summer classic, and this easy recipe has all the creamy, lemony goodness you expect and deserve. This dish is a great way to use up the last of the season’s asparagus and enjoy the flavors of the season before autumn arrives.
Kosher salt, to taste
8 ounces fettuccine
3 tablespoons unsalted butter, divided
2 garlic cloves, minced
½ pound asparagus, cut into 1” pieces, woody ends discarded
1 cup heavy cream
¾ cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
Black pepper, to taste
- Bring a pot of water to a rapid boil and season generously with salt. Cook the pasta al dente according to the packaged instructions. Reserve 1 cup of pasta water.
- While the pasta is cooking, melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add asparagus to the skillet and sauté until tender, stirring occasionally for 3 to 4 minutes. Remove from skillet.
- Add the remaining butter to the skillet. Then stir in the heavy cream and simmer until it thickens, 5 to 7 minutes.
- Once the cream thickens, remove the pasta directly from the pot (do not rinse) and place it in the pan. Stir in ⅓ cup pasta water. Add more, 1 tablespoon at a time, until you reach your preferred consistency. Add Parmesan, lemon zest, and lemon juice and toss to combine. Then stir in the asparagus. Season with salt and pepper to taste.
Recipe source: Michigan Asparagus