Asparagus Cream Pasta

    25 minutes

    Fresh asparagus is blanched then sauteed in butter and garlic. Served over linguine pasta with a rich lemon cream sauce. Makes a great midweek meal.

    66 people made this

    Serves: 8 

    • 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
    • 30g butter
    • 1 clove garlic, minced
    • 450ml cream
    • 500g linguine
    • 1 lemon, juiced

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a saucepan of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
    2. In a large saucepan, melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.
    3. Meanwhile, cook linguine according to pack instructions; drain and transfer to a serving dish. Stir lemon juice into asparagus mixture; pour mixture over pasta.

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    Reviews in English (53)


    Used different ingredients. This is quite good and very easy to make. I thought it needed something more so I put in fresh mushrooms and it added a lot of flavour.  -  29 Sep 2008


    Altered ingredient amounts. This was a pretty good sauce with a lot of potential. It definately took longer than 10 mintues to thicken, so plan on at least 20 minutes (and be flexible in cheating by adding a bit more roux (1 tablespoon each melted butter and flour mixed well) to help speed things up). As far as flavour, I felt this recipe needed quite a bit more lemon to spruce it up. The lemon and asparagus go wonderfully together, so don't be shy.  -  29 Sep 2008


    Altered ingredient amounts. This is a good recipe but we added sun dried tomatos, a little cream cheese(to thicken the sauce), and fresh parmesan cheese all to the sauce while it was cooking. It was very tasty!  -  29 Sep 2008