Spring fresh: Asparagus Pasta with White and Green Spears
Looking for a spring-inspired pasta recipe? This quick asparagus pasta with green and white spears, parmesan and a hint of lemon is fresh, flavorful and perfect for an easy yet elegant dinner – also works with gluten-free pasta.
Spring isn’t just about blooming trees – it’s also asparagus season! From mid-April to late June, fresh asparagus hits local markets and kitchens. Whether you prefer it steamed, grilled or paired with pasta – it’s a true seasonal favorite.
Why is asparagus considered so healthy?
Low in calories, high in water and packed with minerals like potassium, calcium and magnesium, asparagus (Asparagus officinalis) also offers vitamins C, B1, B2 and folic acid.
What’s the right way to cook asparagus?
Always start in boiling water. White asparagus takes up to 15 minutes depending on thickness, while green asparagus is usually done in about 10 minutes.
Why add lemon juice to the water?
A splash of lemon helps white asparagus stay bright and fresh in color – and adds a subtle citrus note.
When does asparagus season start?
Traditionally, mid-April to June 24 (St. John’s Day). Green asparagus may last until July depending on weather.
This recipe shows how easily asparagus becomes a star in creamy pasta dishes. Bonus: it’s child-friendly, adaptable to gluten-free diets, and quick to prepare. A real spring essential!
Preparation time: 30 minutes
INGREDIENTS
- 250 g pasta (e.g. tagliatelle, spaghetti or gluten-free penne)
- 300 g asparagus (green, white or a mix)
- 1 small onion or 2 shallots
- 1 garlic clove
- 100 ml white wine (optional but elegant)
- 50 g freshly grated Parmesan
- 1 tbsp butter and 1 tbsp olive oil
- Salt, pepper, nutmeg
- Lemon zest (optional)
- Fresh herbs: parsley or basil
- Optional: preserved lemons (finely chopped)
PREPARATION
- Cook pasta in salted water until al dente. Reserve some cooking water.
- Peel white asparagus and trim woody ends. For green asparagus, peel only the bottom third if needed. Cut into diagonal pieces (3–4 cm).
- Boil asparagus: green for ~10 minutes, white for 12–15, until tender-crisp.
- In a large pan, heat butter and olive oil. Sauté finely chopped onion and garlic until soft.
- Add cooked asparagus and lightly sauté until golden.
- Deglaze with white wine, reduce briefly. Optionally, stir in some cream and let simmer gently.
- Toss in pasta, add a splash of cooking water if needed. Finish with Parmesan, herbs and lemon zest.
- Optional: Top with chopped preserved lemons for an unexpected citrusy twist.