How to make it

  • Cut the asparagus into 1 inch pieces, reserve tips separately
  • Bring 6 to 8 quarts of water to a boil and add 2 Tbl salt and cook the asparagus stem until very tender, 6 to 8 minutes
  • Transfer with a slotted spoon to a colander, reserving the cooking water in the pot
  • Rinse asparagus under cold water and drain well
  • Transfer asparagus to a blender or processor
  • Cook the asparagus tips in reserved water until just tender, about 3 to 5 minutes
  • Transfer tips to a colander, still reserving cooking water
  • Rinse under cold water and drain well
  • Puree the asparagus stems with the lemon zest, oil and 1/2 C of the asparagus cooking water
  • Transfer to a large saucepan
  • Cook the pasta according to package directions in the reserved water until not quite al dente, around 3/4s of the cooking time on the package
  • Reserve 2 C of the cooking water and drain the pasta
  • Add the pasta, asparagus tips and 1/2 C of the reserved water to the asparagus sauce and cook over medium high, stirring, for 3 to 5 minutes or until pasta is al dente and sauce coats the pasta
  • Add more cooking water, 1/4 C at a time, until the sauce coats the pasta but is a little loose (the cheese witll thicken it slightly)
  • Stir in the cheese and salt and pepper to taste
  • Cook, stirring over low until cheese is melted
  • Serve immediately

Reviews & Comments 3

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  • valinkenmore 9 years ago
    Love the sounds of this!
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    " It was excellent "
    elgab89 ate it and said...
    I love recipes like this one. Easy and delicious in the same time. High 5!
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    " It was excellent "
    chefmeow ate it and said...
    Fantastic post, great sounding recipe. High 5.
    Was this review helpful? Yes Flag

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