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Easy Creamy Asparagus Pasta!
Let’s talk creamy asparagus pasta—simple, luxurious, and completely satisfying. This is the kind of dish that shows off spring produce while also hitting every nostalgic pasta note.
On a recent trip to Southampton, we stopped at the Hi-Berry Farm. An absolute must-stop and we picked up the best Asparagus ever. Wanting a quick dinner and something besides Asparagus Soup or Grilled Asparagus, with a few fridge staples, this pasta came together really quick.
As your chef friends we’ll tell you: this is cream sauce 101. Once you’ve nailed this method, you can riff endlessly. Swap the asparagus for peas, mushrooms, spinach, or leeks. Throw in some seared shrimp or grilled chicken. Switch out the dill for tarragon or basil. The core technique is timeless.
Why Creamy Asparagus Pasta Deserves a Spot in Your Weekly Rotation
There’s something about creamy asparagus pasta that feels special yet totally doable on a weeknight. It hits that magic spot of being both comfort food and packed with bright, seasonal flavour. The trick is balancing the rich cream by using lots of fresh herbs, a bit of acidity, and perfectly cooked pasta.
The asparagus is blanched briefly in the pasta water so it stays vibrant and tender-crisp. The sauce comes together in one pan (fewer dishes = more wine time:), and we’re using pasta water to loosen and emulsify the sauce, a chef trick that makes everything silky and restaurant-worthy.
- Prep Time: 10 Minutes
- Cook Time: 10-15 min
- Total Time: 25 Minutes
- Yield: 4 servings 1x
Ingredients
- 450g short pasta (farfalle, penne, or rigatoni, or this cool shape!)
- 3 tbsp unsalted butter
- 1 large shallot, finely chopped
- 1 large clove garlic, minced
- 4–5 sprigs fresh dill, chopped
- 4–5 sprigs fresh parsley, chopped
- 1/2 cup dry white wine
- 1 1/2 cups 35% heavy cream
- 1 bunch asparagus, trimmed and cut into 1” pieces
- Juice of 1/2 small lemon
- 1–2 cups diced, cooked chicken (optional)
- Kosher salt and freshly ground black pepper
Instructions
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Boil the Pasta Like a Chef
Bring a large pot of water to a rolling boil. Salt it generously—it should taste like the sea. Add your pasta and stir. Set a timer for 7–9 minutes and stir occasionally. -
Start Your Cream Sauce
In a large skillet or casserole pan, melt the butter over medium-high heat. Add the shallot and sauté for 2–3 minutes until fragrant and soft. -
Build Flavor with Garlic, Herbs & Wine
Reduce heat to medium, stir in garlic and chopped herbs. Crank the heat back up to high and add the white wine. Let it boil until almost all the liquid evaporates—this concentrates the flavor. -
Cream Time
Add the heavy cream. Let it simmer for 2–3 minutes until slightly thickened. Turn the heat off. -
Blanch the Asparagus
Drop your asparagus into the pasta pot using a fine mesh strainer for 30 seconds. You want it crisp-tender and bright green. Pull it out and stir it into the cream sauce along with the lemon juice. -
Marry It All Together
When the pasta is perfectly al dente, use tongs or a slotted spoon to transfer it to your cream sauce. Add about ½ cup of the pasta cooking water and toss gently until everything is coated in that silky, herby cream. -
Taste and Season Like a Pro
Adjust with salt and black pepper. Add a touch more lemon juice if needed to brighten. Serve hot with more herbs on top if desired.
Notes
Substitutions for Creamy Asparagus Pasta
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
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Herbs: Swap dill for basil, tarragon, or chives.
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Pasta: Try long noodles like linguine or fettuccine if that’s what you’ve got.
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Protein Add-ins: Add cooked shrimp, grilled chicken, leftover cooked salmon or pancetta.
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Dairy-Free: Use oat or cashew cream and olive oil in place of butter.
- Add More Protein: use the ‘cottage cheese’ trick: blend up 1/2 cup of cottage cheese and stir in closer to the end.
Storage & Make-Ahead Tips for Creamy Asparagus Pasta
This pasta is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for 2–3 days. Reheat gently with a splash of cream or water to loosen. Do not freeze as cream sauces separate and turn grainy when thawed.
If you want to make it ahead, prep the sauce and asparagus separately and cook your pasta just before serving. Combine everything just before eating for the best texture.
FAQ – Creamy Asparagus Pasta
Q: Can I use frozen asparagus?
Yes, but it won’t be as crisp or flavourful. Blanch it quickly and add straight to the sauce.
Q: What kind of wine should I use?
A dry white like Pinot Grigio, Sauvignon Blanc, or even a splash of vermouth.
Q: Is there a gluten-free version?
Swap for your favorite GF pasta and double-check that your wine and cream are GF certified.
Love quick & easy Pasta Recipes?
Try our best ever Pasta Carbonara ! or our Creamy Mushroom & Leek Pasta!
