RECIPE MAGIC!

ASPARAGUS + CREAM + PARM

This luxurious asparagus dish celebrates spring's most elegant vegetable in all its glory! Tender spears bathed in a velvety Parmesan cream sauce make an impressive side dish that will steal the spotlight at any meal. But the magic happens when you transform this side into a spectacular main course by tossing it with ribbons of pappardelle – suddenly, Tuesday night dinner becomes a restaurant-worthy experience! This one-skillet approach is not only simpler but creates a more flavorful dish since the asparagus releases all its wonderful essence directly into the cream. The pasta absorbs those flavors when folded in at the end, creating a harmonious dish with minimal cleanup.

INGREDIENTS:

  • 1 pound fresh asparagus, woody ends trimmed
  • 2 tbsp Butter EVOO
  • 1 tbsp Garlic EVOO
  • 1-1/2 cups whipping cream
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tsp Lemon white balsamic 
  • 350g pappardelle pasta noodles
  • 1/4 cup reserved pasta water
  • 1/2 tsp Kosher salt (or to taste)
  • 1/4 tsp freshly ground pepper (or to taste)

DIRECTIONS (WITH PAPPARDELLE): 

Cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of pasta water. 

While pasta is cooking, prepare the asparagus and cream sauce in a single large skillet: In a large skillet or wide sauté pan (must be wide enough to fit asparagus spears), place EVOOs over over medium heat and cook for 1 minute. Pour cream into pan and bring to a simmer. Add salt and pepper. Carefully place whole asparagus spears into the simmering cream in a single layer. Cook the asparagus in the cream, turning occasionally with tongs, for 5-8 minutes (depending on thickness) until tender but still firm. The cream will reduce and thicken as it cooks. When asparagus is just tender, carefully fold in the drained pappardelle, adding a splash of reserved pasta water if needed to loosen the sauce. Remove from heat and sprinkle in the Parmesan cheese, gently folding everything together until the cheese melts into the sauce. Drizzle Lemon balsamic and adjust seasoning to taste. 

If cooking as a side, add asparagus to cream. Cook as above. Do not add pasta. Remove from heat when asparagus is tender. Add Parmesan and gentle fold in until everything is coated. 

  • Serve immediately, garnished with fresh herbs and additional Parmesan.