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🍝 Creamy Pasta with Asparagus and Lemon

579 kcal · 30 min · 4 servings

Creamy Pasta with Asparagus and Lemon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the green and white asparagus spears and let them drain.
  2. 2. Cut off the woody bottom ends from all spears.
  3. 3. Peel the white asparagus all around using a vegetable peeler.
  4. 4. Slice both types of asparagus into thin, even slices using a mandoline or a sharp knife.
  5. 5. Rinse the lemon under hot water and pat it dry.
  6. 6. Finely grate the lemon peel to obtain lemon zest.
  7. 7. Squeeze the juice from the lemon.
  8. 8. Peel the garlic and the shallot.
  9. 9. Finely chop the garlic and the shallot.
  10. 10. Cook the pasta in plenty of boiling salted water until al dente.
  11. 11. Add the asparagus to the pasta during the last two minutes of cooking time.
  12. 12. Drain the pasta and asparagus together and let them drain well.
  13. 13. Heat the oil in a large pan.
  14. 14. Sauté the garlic and shallot in the oil over low heat for two to three minutes.
  15. 15. Sprinkle the sugar over the vegetables and let it melt.
  16. 16. Deglaze the pan with the lemon juice.
  17. 17. Pour the cream into the pan.
  18. 18. Let the sauce simmer gently for about five minutes.
  19. 19. Remove the pan from the heat.
  20. 20. Stir the prosecco into the sauce.
  21. 21. Heat the sauce briefly without boiling it vigorously again.
  22. 22. Season the sauce to taste with salt and pepper.
  23. 23. Blend the sauce until creamy using a hand blender or a spoon.
  24. 24. Distribute the drained pasta and asparagus onto the plates.
  25. 25. Place three small dollops of grainy fresh cheese on top of the pasta.
  26. 26. Drizzle the warm sauce over the pasta.
  27. 27. Sprinkle the lemon zest over the dish.
  28. 28. Garnish the dish to your liking with oregano and fine cubes of red pepper.

Nutrition per serving