"An asparagus season favorite from my Grandma Puglia's kitchen." — myjo
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1 large clove
1 1/2 pounds
fresh asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
boiling water, or as needed
grated Romano cheese (such as Locatelli®
chopped fresh parsley, plus extra for garnish
This was pretty good (and healthy) but lacked some flavor. Next time, I will try using chicken stock in place of the water and 3 garlic cloves.
I thought this recipe was great!! The only change I made was I didn't have grated romano in the house so had to substitute shaved parmesan-romano, which was fine... But next time I make it, I'll be sure to upgrade to what's called for in the original. I loved the unusual approach of cooking the ditalini with the asparagus and then adding the egg mixture to the hot pasta... I thought the whole thing was easy and tasted FANTASTIC!! This will become a regular in my collection - thanks!!
It was good but not great. It was pretty healthy though.
Nice and creamy! Easy to make too. I used grated parmesan and two eggs instead of one and it came out great!
This is really good! I used the whole pound of pasta and added a little more water and another egg. I also added a small amount of vegetable bouillon. I didn't have romano so I substituted some mozzarella and freshly grated parmesan. Going back for a second serving right now!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Macaroni with Asparagus Without the Cream
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
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