This easy Pasta with Asparagus is the perfect spring dinner. A light, creamy sauce made with egg yolk, Parmigiano-Reggiano, and pasta water—no cream needed.
Pasta with Asparagus
When asparagus is in season, this Pasta with Asparagus is one of my favorite ways to use it. Tender asparagus gets tossed with hot pasta in a light, silky sauce made from egg yolk, Parmigiano-Reggiano, and pasta water—similar to carbonara, but brighter and perfect for spring. It’s simple enough for a weeknight dinner and comes together with just a handful of ingredients. Add your favorite protein, like shrimp, chicken, or fish, or serve a larger portion as a satisfying meatless main. If you love this recipe, you should also try my Pasta with Asparagus and Marinara or my Asparagus and Poached Eggs over Pasta.
Why This Easy Asparagus Pasta Recipe Works
I’ve been making this pasta with asparagus for years! It feels elegant but is made with simple pantry staples. The sauce comes together the classic Italian way: egg yolk, Parmigiano-Reggiano, and hot pasta water create a silky coating without any cream.
- Seasonal: Make this dish in spring, when asparagus is at its peak.
- Minimal ingredients: Four main ingredients, plus some pantry staples
- Simple: Boil the asparagus and pasta, prepare the sauce, and then combine!
- Quick: The longest step is waiting for the water to boil. Then, it comes together pretty fast.
Ingredients You’ll Need
Create a crave-worthy meal with just a few basic ingredients. See the recipe card below for the exact measurements.
- Asparagus: Rinse under cold water, snap off the tough ends, and cut into 2-inch pieces. This recipe is written for thin asparagus, but if yours are thicker, cook them for an extra minute or two.
- Pasta: Any type of pasta will work. Try spaghetti, linguine, or angel hair. You can use regular (DeLallo is my favorite), gluten-free, whole-wheat, or high-protein pasta like Barilla Protein+.
- Olive oil for sautéing garlic and asparagus
- Garlic: Crush the cloves to release their flavor.
- Seasoning: Kosher salt and freshly ground black pepper.
- Egg yolk makes the asparagus pasta creamy without adding dairy or much fat.
- Parmigiano-Reggiano: Buy the good stuff for this simple pasta dish!
How to Make Pasta with Asparagus
If the pasta seems too dry, stir in more of the reserved asparagus water, 1 tablespoon at a time, until it reaches your desired consistency. See the recipe card at the bottom for printable directions.
- Cook the asparagus in salted, boiling water until tender-crisp. Drain the asparagus, reserved 1 cup of the liquid.
- Cook the pasta according to package directions.
- Sauté the garlic until it’s golden, then add the asparagus and cook for a minute.
- Make the pasta sauce: Combine the yolk, cheese, salt, pepper, and ¼ cup of the asparagus liquid, then mix with the pasta. Cook for 2 minutes on medium-low until the sauce thickens. Stir in the asparagus, and taste for salt and pepper.
Variations
- Vegetable swaps: Replace asparagus with sugar snap peas or broccoli. Feel free to add more vegetables, like mushrooms, grape tomatoes, zucchini, or spinach. Sauté them with the garlic.
- Save water and time: Use a strainer with a handle to remove the asparagus, then boil the pasta in the same water. Don’t forget to reserve the cooking liquid when straining the pasta.
- Egg allergy? The egg yolk makes the asparagus pasta sauce creamy, but if you’re allergic, you can substitute oil or butter.
- Boost the protein by adding shrimp, diced chicken, or Italian chicken sausage to the pasta.
- Add some heat: Sprinkle in crushed red pepper.
- Brighten it with citrus: Squeeze lemon juice into the sauce or zest a lemon over it before serving.
- Herbs: Garnish with fresh basil, chives, or parsley.
- Need to feed more people? Double the recipe. You can also increase the uncooked pasta to 8 ounces, for a meatless main dish, adding a little more pasta water as needed.
Serving Suggestions
Serve this healthy asparagus pasta as a side dish with a protein, or as the main course with a salad or bread.
Storage
- Refrigerate asparagus pasta for up to 4 days.
- Reheat in the microwave or in a skillet over medium-low heat. If the pasta has absorbed too much sauce, add a splash of water or broth to thin it.
More Asparagus Recipes You’ll Love
For more spring dinner ideas, check out these five delicious asparagus recipes to inspire your next meal!
Yield: servings
Serving Size: 1 ¼ cups
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In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp.
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Remove with a slotted spoon and drain asparagus in colander.
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Add the pasta then cook according to package directions for al dente.Reserve 1 cup pasta water before draining.
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Meanwhile, in a large sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
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In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved pasta water, salt and pepper. Mix well.
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After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta.
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Toss in asparagus and mix well. Adjust salt and pepper to taste.
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If pasta seems too dry add more reserved liquid a tablespoon at a time.
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Serve with additional grated cheese.
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Serving: 1 ¼ cups, Calories: 228 kcal, Carbohydrates: 38 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 50 mg, Sodium: 73.5 mg, Fiber: 6.9 g, Sugar: 2.2 g
