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A blue plate with lemon asparagus pasta laid out. In focus is a few pieces of cut asparagus and a quarter slice of lemon.
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Lemon pasta with asparagus

There is nothing that says spring like the sight of locally grown asparagus in the stores. Asparagus season is almost here and this is the perfect spring recipe to use those first asparagus.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: Basics
Keyword: asparagus, lemon, pasta
Servings: 4 portions

Ingredients

  • 400 g tagliatelle
  • 160 g asparagus
  • 50 g butter
  • 2 tbsp olive oil
  • 1 lemon
  • 500 ml heavy cream
  • 100 ml Parmesan
  • 100 ml pasta water
  • salt & pepper to taste

Instructions

  • Cook pasta according to package and save about 100 ml of the pasta water for the sauce later.
  • Cut asparagus in smaller pieces (about 3cm long).
  • Zest and juice the lemon.
  • Steam asparagus pieces for 3 minutes.
  • Melt butter and olive oil in large pot.
  • Add lemon zest and juice, and heavy cream.
  • Let cook together for five minutes.
  • In the mean time shred Parmesan cheese, and add to pot. Let the cheese slowly melt while stirring.
  • Add pasta water if the sauce seems to thick.
  • Taste with salt and pepper.
  • Add steamed asparagus and mix with the sauce.
  • Add in tagliatelle and stir to make sure the sauce covers all pasta.
  • Plate the pasta and serve with a wedge of lemon.