Recipe: Fettuccine with Cream and Asparagus
Category: Pasta Dishes
Servings: 4
This creamy fettuccine with asparagus brings together the delicate flavor of tender asparagus and the richness of a velvety cream sauce. The addition of fresh herbs, lemon zest, and a light touch of garlic elevates this dish to a perfect balance of fresh and savory flavors. Ideal for a comforting weeknight meal or an impressive yet easy dish for guests!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fettuccine (5 cereals and eggs) | 250g |
| Asparagus | 400g |
| Fresh cream (liquid) | 150g |
| Spring onion | 100g |
| Extra virgin olive oil | 2 tbsp |
| Garlic | 1 clove |
| Black pepper | to taste |
| Fresh thyme | to taste |
| Lemon zest | to taste |
Instructions:
-
Prepare the pasta:
Bring a large pot of salted water to a boil for the fettuccine. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. -
Clean the asparagus:
While the pasta is cooking, begin by preparing the asparagus. Trim the tough, woody ends and peel the stalks to remove any stringy bits. Once cleaned, you should have about 300g of asparagus. Cut the stalks into diagonal slices and set aside the tips for later. -
Prepare the spring onion and garlic:
Thinly slice the green part of the spring onion and finely chop the garlic clove. -
Sauté the aromatics:
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the sliced spring onions and sauté until softened, about 2 minutes. -
Cook the asparagus:
Add the chopped asparagus to the skillet with the onions. Season with salt, pepper, and fresh thyme. Sauté for a few minutes until the asparagus becomes tender but still slightly crisp. Let the mixture cook for another minute until the sauce begins to thicken slightly. -
Add the cream:
Pour in the fresh cream and stir to combine with the asparagus and onions. Let it simmer for 2-3 minutes to allow the flavors to meld together. Taste and adjust the seasoning with more salt and pepper, if needed. -
Combine pasta and sauce:
Drain the cooked fettuccine and transfer it directly into the skillet with the creamy asparagus sauce. Toss the pasta in the sauce, ensuring it is well-coated. If the sauce seems too thick, add a small amount of pasta water to loosen it up. -
Finish and serve:
Once the pasta is well mixed with the sauce, transfer it to serving plates. Garnish with fresh lemon zest for a burst of citrus freshness. Optionally, sprinkle with additional black pepper and thyme leaves.
This Fettuccine with Cream and Asparagus makes a delightful dish, perfect for bringing seasonal vegetables into a comforting pasta meal. The creamy sauce complements the delicate flavor of the asparagus, while the lemon zest adds a refreshing note that ties everything together. Enjoy this dish with a light salad or freshly baked bread to round out the meal.
