Can I use a non-dairy alternative to the heavy cream?

Absolutely! Cashew cream works wonderfully for a vegan version. Simply soak 1 cup of raw cashews in hot water for 30 minutes, drain, then blend with ¾ cup fresh water until completely smooth. You'll get that same creamy texture without the dairy.

What's the best way to tell when asparagus is perfectly cooked?

The perfect asparagus should be bright green with a slight bend - not completely limp but not crunchy either. Think al dente for vegetables! You should be able to pierce it easily with a fork, but it should still offer a slight resistance.

Can I make this dish ahead of time for a dinner party?

While it's best freshly made, you can prep components ahead: trim and cut the asparagus, measure out ingredients, and have everything ready to go. The actual cooking process is so quick that it's actually impressive to make while chatting with guests!

My sauce seems too thin/thick - how can I fix it?

If your sauce is too thin, let it simmer a bit longer before adding the pasta. If it's too thick, add a splash more pasta water and toss until you reach your desired consistency. Remember that the sauce will thicken slightly as it cools.

Lemon Asparagus Pasta Recipe

Description

This Lemon Asparagus Pasta is a refreshing and flavorful dish that combines tender asparagus, creamy sauce, and zesty lemon. It’s a quick and easy recipe perfect for weeknight dinners or when you want to enjoy a comforting and nutritious meal. Serve it with freshly grated Parmesan cheese, parsley, and lemon wedges for an extra touch of flavor!

Ingredients

Units Scale

For the Pasta

1 pound dry pasta (1 box, choose your favorite!)
1 tablespoon unsalted butter (1/8 stick)
1 tablespoon olive oil
1 pound asparagus stalks, sliced into thirds
3 cloves garlic, minced
1/2 cup heavy cream
1 lemon, juiced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

For Serving (Optional)

Freshly grated Parmesan cheese
Fresh parsley
Lemon wedges

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Instructions

Cook the Pasta
Boil 6 cups of water in a large pot over high heat and generously salt the water. Add the pasta and cook according to the package instructions until al dente.
Sauté the Asparagus and Garlic
While the pasta is cooking, heat the butter and olive oil together in a large skillet over medium-high heat. Once melted, add the asparagus and garlic. Stir well and cook until the asparagus starts to soften, about 3 minutes.
Prepare the Sauce
Pour in one cup of the pasta water, then add the heavy cream, lemon juice, crushed red pepper flakes, salt, and pepper. Stir everything together and let the mixture cook down slightly until the pasta is ready.
Combine and Serve
Drain the pasta and add it to the skillet with the sauce. Toss everything together until well combined. Plate the pasta and sprinkle with freshly grated Parmesan cheese. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

Cook the pasta al dente as it will continue to cook when mixed with the sauce. Overcooking can lead to a mushy texture.
To add protein, cooked shredded chicken makes an excellent addition to this dish.
For a vegan alternative, you can replace heavy cream with cashew cream.
Nutritional information does not include optional toppings.
Storage: Store the pasta in an airtight container in the refrigerator for up to 5 days. It can be enjoyed cold or reheated.

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 3g
Sodium: 550mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 10g
Cholesterol: 25mg