This easy pasta with asparagus is the perfect spring dinner. A light, creamy sauce made with egg yolks, Parmigiano-Reggiano, and pasta water. No cream needed.
Pasta with Asparagus
When asparagus is in season, this pasta with asparagus is one of my favorite ways to use it. Toss hot pasta with tender asparagus in a light, smooth sauce made from egg yolks, Parmigiano-Reggiano, and pasta water. Similar to carbonara, but brighter and perfect for spring. It’s simple enough for a weeknight dinner and only requires a few ingredients. Add your favorite protein, such as shrimp, chicken, or fish, or serve up more as a satisfying meatless main dish. If you like this recipe, try Pasta with Asparagus and Marinara or Asparagus and Poached Eggs on Pasta.
Why This Easy Asparagus Pasta Recipe Works
I made this pasta asparagus! that It’s elegant yet made from simple pantry staples. The sauce is made in the classic Italian way: egg yolk and Parmigiano-ReggianoMix in the hot pasta water to create a smooth coating without cream.
- season: Try making this dish in spring when asparagus is in full bloom.
- Minimal Ingredients: Four Key Ingredients and Some Pantry Staples
- simple: Boil the asparagus and pasta, prepare the sauce, and mix it up!
- fast: The longest step is waiting for the water to boil. Then it comes together pretty quickly.
materials needed
Create delicious meals with just a few basic ingredients. See recipe card below for exact measurements.
- asparagus: Rinse under cold water, remove hard ends, and cut into 2-inch pieces. This recipe is written for thin asparagus, but if you have thick asparagus, cook 1 to 2 minutes longer.
- pasta: Any pasta is fine. Try spaghetti, linguine, and angel hair. You can use regular pasta (DeLallo is my favorite), gluten-free pasta, whole wheat pasta, or high-protein pasta like Barilla Protein+.
- olive oil To sauté garlic and asparagus
- garlic: Crush the cloves to release their scent.
- seasoning: Kosher salt and freshly ground black pepper.
- egg yolk You can make asparagus pasta creamy without adding a lot of dairy or fat.
- Parmigiano-Reggiano: Stock up on great ingredients for this simple pasta dish!
How to make pasta with asparagus
If the pasta seems too dry, add more of the reserved asparagus water, 1 tablespoon at a time, until desired consistency is reached. See recipe card below for printable instructions.
- Cook Asparagus Cook in salted boiling water until tender. Drain the asparagus, reserving 1 cup of liquid.
- Cook Pasta According to package directions.
- Please fry the garlic Add asparagus and cook for 1 minute, until golden.
- Make the pasta sauce: Mix yolks, cheese, salt, pepper, and ¼ cup asparagus liquid, then mix with pasta. Cook over medium heat for 2 minutes until the sauce thickens. Add asparagus and season with salt and pepper.
strain
- Vegetable Swap: Replace asparagus with sugar snap beans or broccoli. Try adding more vegetables, such as mushrooms, grape tomatoes, pumpkin, or spinach. Stir-fry with garlic.
- Save water and time: Use a sieve with a handle to remove the asparagus, then boil the pasta in the same water. Don’t forget to reserve the cooking liquid when straining the pasta.
- Egg allergy? Egg yolks make asparagus pasta sauce creamy, but you can substitute oil or butter if you have an allergy.
- Boost your protein Add shrimp, shredded chicken, or Italian chicken sausage to the pasta.
- Add some heat. Sprinkle with crushed red pepper.
- Brighten it up with citrus: Before serving, squeeze lemon juice into the sauce or sprinkle lemon zest on top.
- Hub: Garnish with fresh basil, chives, or parsley.
- Need to feed more people? Double the recipe. For a meatless main dish, you can increase the amount of fresh pasta to 8 ounces or add a little more pasta water as needed.
offer suggestions
Serve this healthy asparagus pasta as a protein-packed side dish or as a main course with salad or bread.
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- Refrigerated storage Asparagus pasta can last up to 4 days.
- reheat Heat in the microwave or frying pan over medium heat. If the pasta has absorbed too much of the sauce, add a little water or stock to thin it out.
More Asparagus Recipes You’ll Love
For more spring dinner ideas, check out: five delicious Asparagus recipes to inspire your next meal!
produce: night soil
Serving Size: 1 ¼ cup
Bring 4 cups of water and salt to a boil in a large pot. Once boiling, add asparagus and cook until tender, 3 to 5 minutes.
Remove with a slotted spoon and drain the asparagus in a colander.
Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Meanwhile, heat the olive oil in a large sauté pan. Add the garlic and cook until golden, then add the asparagus, salt and pepper, add the oil and garlic and fry for 1 to 2 minutes.
In a small bowl, combine egg yolks, Parmigiano-Reggiano cheese, 1/4 cup pasta water, salt, and pepper. Mix well.
Drain the pasta, then return it to the pot and mix with the egg mixture. Cook over medium-low heat until the sauce thickens and sticks to the pasta, about 2 minutes.
Add asparagus and mix well. Adjust salt and pepper to taste.
If the pasta seems too dry, add more liquid, one tablespoon at a time.
Serve with additional grated cheese.
Final step:
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clothing material: 1 ¼ cup, calorie: 228 calorie, carbohydrate: 38 g, protein: 10 g, province: 7 g, Saturated Fat: 2 g, Cholesterol: 50 mg, sodium: 73.5 mg, fiber: 6.9 g, sugar: 2.2 g
