Pasta con crema di asparagi

Immagine Ricetta

gourmet

Preparation time

Orologio10 minuti

Difficulty

OrologioFacile

Cooking time

Orologio15 minuti

Servings

Porzioni2

Un primo piatto cremoso e fresco: pasta con crema di asparagi e Parmigiano, arricchita dalle punte saltate al burro, scorza di limone e mandorle tostate. Eleganza primaverile in ogni boccone. #pasta #asparagi #pastacremosa #ricettaverdure #primopiatto #primaveraincucina #mandorle #parmigiano #cucinaitaliana #ricettasana #asparaguslovers #cremadeasparagi #pastavegetariana #cucinaromantica #foodinspo #homemadefood

Ingredients

Procedure

  • 0. Wash the asparagus thoroughly, remove the woody ends, and separate the tips from the rest of the stalk. Cut the stalks into rounds and set the tips aside.
  • 1. In a pan with a drizzle of oil and a clove of garlic, sauté the chopped stems for 3–4 minutes. Add a ladle of hot water or vegetable broth, cover, and cook for another 8–10 minutes, until tender. Remove the garlic, blend the stems with 1 tablespoon of oil and the grated Parmesan until smooth. Season with salt and pepper.
  • 2. In a small pan, melt the butter and sauté the asparagus tips for 2–3 minutes over medium heat. Add a pinch of salt and the grated lemon zest at the end.
  • 3. In a nonstick pan, without oil, toast the almonds until golden and crispy. Be careful not to burn them!
  • 4. Cook the pasta al dente in plenty of salted water. Drain, reserving a cup of the cooking water. Stir in the asparagus cream in the pan, adding a little of the cooking water to achieve a velvety consistency.
  • 5. Serve the pasta with the sautéed asparagus tips, an extra grated lemon zest, the toasted almonds, and, if desired, a final sprinkling of Parmesan cheese or black pepper.
  • 6. You can add a few fresh basil or mint leaves for a hint of flavor. For a more intense flavor, replace some of the Parmesan with aged pecorino.
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    Creation date Jun 27, 2025