How to prepare asparagus.
When asparagus come on sale, it’s the perfect time to make this delicious Pasta with Asparagus. Asparagus can be tricky if you have never cooked with this vegetable before. Then end of the asparagus is quite woody and you could just cut it off with a knife. But how much do you cut off? Luckily, asparagus are a very clever vegetable. If you bend an asparagus spear at the woody end it will snap exactly where the woody part ends and the juicy part begins. Clever, isn’t it?
Isn’t asparagus bland?
How many times I’ve heard it said that asparagus is bland. Everything is bland if you don’t season it properly.
- Don’t be afraid of salt if you have no medical reason to avoid it.
- Salt brings out the natural flavours in food.
- Adding a little sprinkle of salt when cooking the asparagus draws out the moisture and which assists in softening the asparagus
- Also adding a little salt when cooking the asparagus results in a more flavoursome sauce
It is important when cooking Pasta with Asparagus that you taste it and adjust the salt and pepper. Because this recipe uses bacon which is naturally salty, you won’t need quite as much salt. This is why you need to taste everything you cook.
This Pasta with Asparagus is a wonderful mid week meal.
When I need a quick but tasty meal, I often turn to pasta. This Pasta with Asparagus ticks all the boxes. Plus you get a great, big serve of wonderful, nutritious asparagus. Portions can be adjusted however I always like to have as much asparagus as pasta. What I mean by that is 500g asparagus for 500g pasta.
More cooking tips and tricks.
This recipe uses bacon however you can easily substitute pancetta which is available readily in most supermarkets. And while Parmesan is delicious on many pastas, don’t overlook the amazing flavour of pecorino romano. Pecorino romano would be an excellent substitute for Parmesan in this recipe.
When asparagus is plentiful and inexpensive, I make this pasta at least once a week. And if you are an asparagus aficionado as much as I am you will also love this Prosciutto wrapped Asparagus. Once you know how to prepare asparagus, you’ll be stocking up on lots of asparagus. I prefer to store my asparagus wrapped in paper towel and then slipped into a plastic bag. I find the paper towel keeps the asparagus fresh for longer.
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Baci,
This updated recipe was first published on Marcellina in Cucina on 18 October 2016
Pasta with Asparagus
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic sliced
- 180 g bacon sliced into fine strips
- 500 g asparagus
- 45 g Parmesan plus extra for serving
- 500 grams linguine pasta
Instructions
Asparagus sauce
- In a cold frying pan or skillet add oil and garlic. Let it heat up gently over medium heat. When aromatic which won't be long, add bacon.
- Fry for a few minutes until the bacon is starting to brown and there is a few browned bits stuck to the bottom of the pan - this is flavour!
- While the bacon is cooking, snap the woody ends of the asparagus and throw away. Wash asparagus under running water. Chop off the tender tops (about 3 or 4 cm) and reserve for later. Finley slice up the rest.
- Add finely chopped asparagus stalks and a pinch of salt to the garlic and bacon. The salt will draw out the moisture and help the asparagus cook.
Cook pasta
- While the asparagus is cooking bring a large pot of salted water to the boil.
- When water is boiling add pasta
While pasta is cooking, attend to Asparagus sauce
- As the asparagus becomes tender, crush with the back of a fork. If the asparagus dries out add a little of the pasta cooking water.
Back to the pasta
- Two minutes before the pasta is done add the asparagus tips.
Finish Asparagus sauce
- Into the softened asparagus stir Parmesan cheese and 2 tablespoons of pasta cooking water to create a light but creamy sauce to coat the pasta.
- Taste the sauce. Add freshly ground pepper and salt, if needed.
Drain pasta and finish dish
- Drain the pasta and the asparagus tips.
- Return pasta and asparagus tips to the cooking saucepan. Add asparagus sauce and stir gently to coat pasta.
- Serve immediately with extra Parmesan
Notes
- If you can find pancetta, use that instead of the bacon - it will be delicious
- Pecorino Romano can be substituted for Parmesan
Nutrition
We had this for dinner last night and it was a big hit. I added butter to the olive oil, chopped mushrooms and extra pasta water to the sauce once the asparagus had softened, cream to the sauce before serving, and toasted pine nuts as garnish. Although certainly higher in calories than the recipe as written, it was delicious. Thank you Marcellina!
Thank you! That’s just what I hope to inspire my readers to do – be confident to take a recipe an adjust it to suit your tastes or what is in your fridge. I love your additions and I’m glad you enjoyed it!
How on Earth did I miss this beautiful one ? Week dinner special 🙂
You’ll love it! And asparagus is on sale at the moment! Enjoy.
Yes, especially while asparagus are on special!
I love asparagus! This pasta dish looks like the perfect dinner and easy to whip up on a week night. Thanks for sharing. Take care.
Asparagus is out of season here in the Northeast U.S., but your photos are making me wish for spring. That pasta looks so enticing.