Recipe by HEIDI S.
"A wonderfully satisfying meal that cooks in minutes. Delicious!"
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fresh asparagus, trimmed and cut into 2 inch pieces
This is quite good and very easy to make. I thought it needed something more so I put in fresh mushrooms and it added a lot of flavor.
This is very easy to make. It does take longer than 10 minutes for the sauce to thicken and by that time the asparagus was mush. Needed some more seasonings for more flavor unless you like a very mild pasta dish. Next time I'll keep some steamed asparagus to serve with the sauce in addition to what is in the sauce.
This recipe needed a lot of adjustments to suit our tastes. I used 2 tbsp butter and 2 tbps olive oil, i sauted the garlic with the asparagus unil tender and moved to the side. I used fat free half and half and almost 1/2 cup of parmesean cheese, the juice of one lemon and let it simmer for a bit. added the asparagus back to the pot and heated through. added salt and fresh black pepper and called it dinner.
Will make again and may make a few more adjustments as I go.
Excellent. I didn't alter any of the ingredients during cooking, but did alter the methods. I put the water on for the pasta first thing, thinking it would be easier (and tastier) to keep the pasta warm, if needed, than the sauce. I did not pre-cook the asparagus, just sauteed with garlic. The sauce was not too thin, as mentioned by previous reviewers, but I did make a half-recipe. The delicate flavor of the asparagus comes through beautifully. I did not find this dish bland at all. I did sprinkle with garlic pepper and Parmesan after serving, but I sprinkle garlic pepper and Parmesan on most of my food =) ... Thanks for a great recipe.
This was a pretty good sauce with a lot of potential. It definately took longer than 10 mintues to thicken, so plan on at least 20 minutes (and be flexible in cheating by adding a bit more roux (1 tablespoon each melted butter and flour mixed well) to help speed things up). As far as flavor, I felt this recipe needed quite a bit more lemon to spruce it up. The lemon and asparagus go wonderfully together, so don't be shy.
Very easy and so tasty with the addition of bacon and substitution of evaporated milk in the place of cream. I also did not boil the asparagus first as I prefer it with a bit of a crunch and nice green colour. Next time I would reduce the amount of pasta too as I used a pound of dried pasta and it was way too much, soaking up all the sauce. I would also increase the amount of asparagus as I love the stuff!
One of my favorite for a quick lunch on the weekends. I only use 1/2 the box of linguine though or I seem to have too many noodles leftover.
I found this recipe when I was looking for ways to use up some asparagus that I'd had for several days. I roasted the asparagus rather than sauteeing it and I used a bit less butter, more garlic and angel hair pasta instead of the pasta suggested. I also added some leftover roasted chicken. It was quick and easy and tasted good...thanks for a great starting point with this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Asparagus Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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