Asparagus Cream Pasta

Asparagus Cream Pasta


65 people made this

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.


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 (5)


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


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 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

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