Easy Creamy Pasta Alfredo with Asparagus Recipe
With just a handful of ingredients, this quick and easy Pasta Alfredo with Asparagus features tender pasta coated in a rich, creamy Alfredo sauce topped with tender asparagus spears. The addition of lemon brightens the sauce and highlights the asparagus. The result is a dish that’s creamy yet light, indulgent without feeling heavy. My favorite recipe in Asparagus season.
Equipment
- Large pot to boil water
- Medium to large skillet
- Sharp knife
- Cutting board
- cheese grater to grate cheese and lemon peel (if using)
Ingredients
- 250 g dried pasta note 1
- 12 green fresh asparagus spears
- 1 tbsp olive oil extra virgin
- 1 tbsp unsalted butter
- 2 medium shallot finely minced (or 4 garlic cloves if you don't have a shallot)
- 3/4 cup heavy cream
- ¾ cup freshly grated Parmigiano Reggiano or Parmesan cheese (note 2)
- 1 tsp lemon juice and 1 tsp lemon zest
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp parsley Optional, for garnish
Instructions
Prepare the Asparagus:
- Trim the tough woody ends from the asparagus spears. You can either peel the tough ends with a potato peeler, or bend them until they break. Then just use the non-woody end.
- Bring a large pot of salted water to a boil.
- Blanch the asparagus for 2 minutes. After 2 minutes, fish out the asparagus from the boiling water. (You will use the same boiling water to cook your pasta.)
- Transfer the asparagus to an ice bath or run under cold water to retain their bright color.
- Cut the asparagus spears into 1 to 2-inch pieces, leaving the tips intact.
Cook the Fettuccine:
- In the same pot of boiling water, cook the fettuccine according to package directions until al dente. Be careful not to overcook, as the pasta will continue to cook a tiny bit once you add the creamy sauce at the end. A good idea is to cook the pasta for one minutes less than the package instructions, because the pasta will continue to cook after you put in the sauce.
- Reserve 1 cup of pasta water before draining.
Make the homemade Asparagus Alfredo Sauce:
- In a large skillet, melt butter and olive oil over medium heat. Add the minced shallot and sauté until soft and fragrant, about 2-3 minutes.
- Stir in 1/2 cup water, the lemon zest and lemon juice. Cook for one minute.
- Stir in the heavy cream, and over medium high heat bring the sauce to a soft boil. Turn heat to low and cook over low heat for 2 more minutes.
- Gradually whisk in the grated Parmigiano Reggiano until the sauce is smooth and creamy. Season with salt and black pepper.
Combine the Pasta and Alfredo Sauce
- Add the cooked fettuccine to the skillet with the Alfredo sauce (Or if your skillet is not large enough, add the Alfredo sauce to your drained pot of pasta).
- Toss to coat evenly, adding a splash of reserved pasta water if needed to adjust the consistency. The pasta should be glossy
Add the Asparagus
- Gently fold in the blanched asparagus pieces, ensuring they are warmed through but not overcooked. Don't turn on the heat again, because you don't want to keep on cooking the asparagus. Let the sauce and pasta heat up the asparagus. Your asparagus Alfredo fettuccine is done!
Serve
- Divide the pasta among plates, topping with additional grated Parmesan and freshly cracked black pepper, if desired.
- Sprinkle with parsley to make it pretty 😉
Notes
Note 1: You can use any favorite pasta of your choice, fresh pasta or dried.
Note 2: Parmigiano Reggiano is produced in Italy under strict quality controls and has a nutty, savory depth and creamy consistency that melts beautifully into the sauce. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly, resulting in a less creamy sauce and a slightly gritty texture.
If Parmigiano Reggiano isn’t available, you can substitute freshly grated Parmesan cheese, which is slightly milder. Again, buy a block and grate it yourself.
Using freshly grated cheese ensures a smooth, velvety sauce with an authentic, café-style flavor that transforms the dish from good to exceptional.
Note 3: Add ons and Substitutions:
- Frozen peas at the very end. They take very little time to thaw, and you don't want them to overcook, so just add them in when right when you add in the Alfredo sauce.
- Leftover chicken, steak or ham - just slice it up, heat up in a skillet or microwave and add it in after you stir in the sauce.
- Other veggies - leftover or precooked broccoli or mushrooms work well.
Nutrition
Calories: 722kcalCarbohydrates: 67gProtein: 25gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 165mgSodium: 564mgPotassium: 484mgFiber: 5gSugar: 6gVitamin A: 1836IUVitamin C: 8mgCalcium: 390mgIron: 4mg
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