Creamy Parmesan Asparagus Pasta
An indulgent spring pasta whether you're an asparagus super fan or not!
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If I’m being completely honest, I have a love-hate relationship with asparagus. It was one of those vegetables we never ate growing up because my parents were scarred from being forced to eat (a likely bland, overcooked version of) it as kids.
I finally tried it once in my early 20s and loved it — one of many things I realized I’d been missing out on. Then one day (this was probably 10 years ago but I keep food grudges lol) I had an asparagus benedict for brunch at a restaurant on the UES. It was made with jumbo asparagus which was a bit jarring for someone who was just beginning their asparagus journey, but I ate it and it was delicious — I mean, if we’re being real I’ll eat just about anything smothered in hollandaise. Anyway, the jumbo asparagus ended up giving me food poisoning, so asparagus and I had to take a break for a while.
Fast forward a few years, I was able to dabble in my relationship with asparagus again, though I did so trepidatiously.
The nice part about having a hot-and-cold relationship with asparagus is that it’s really only relevant for a few months a year when it’s in season from March to June. And while I don’t always follow seasonality to a T, I do with asparagus because being pretentious about only eating it in season makes it so I don’t have to overthink it the rest of the year.
All this being said, it is quite comical that the first post-culinary school graduation recipe I shared is one where asparagus is the STAR. And with this asparagus background knowledge, I think I’ve done my job proving that it must be one damn good recipe. It really is the perfect spring pasta and it’s so simple which really allows the ingredients (like the fancy seasonal asparagus) to shine. Even if you’re in a weird asparagus situationship like me, I think you’ll really like it!
I can’t cook without music. In fact, one time in culinary school I put on a spotify playlist during a lab and my chef came over flabergasted asking “Are you playing MuSiC?!” I was like yeah, we need some ~vibes~… he was… not amused.
This playlist reminds me of cooking with the windows open on the first sunny 70 degree day of the year, when the sun is low in the sky and the breeze is coming in the windows and you’re like “was it depression? or do I just insist on living in a climate with four seasons and hate winter but like having rights?!” Lol but seriously, it’s a feel-good spring evening playlist that matches perfectly with this meal.
(Click to shop) Blender | Microplane | Skillet | Cutting Board | Apron
I’m having a very unexpected love affair with white burgundy (aka French Chardonnay) at the moment and luckily for me, it pairs exceptionally well with this dish. White Burgundy wines are made from Chardonnay grapes, and are typically characterized by their rich, creamy texture, with flavors of ripe apples, lemon, honey, and minerals.
Before you get too impressed, I grabbed that description from a wine website, but I am trying to learn more about wine and wine pairing, so I’ll keep sharing what I’m learning. Honestly, the way I’d describe a white burgundy is a California chardonnay without the headache? (Sorry to Cali Chard but IYKYK) It’s a little softer but still rich. Idk, give it a try. I think you’ll enjoy it!
Creamy Parmesan Asparagus Pasta
Ingredients
1 (16 ounce) package pasta
1 cup reserved pasta water
1 tbsp EVOO
1 tbsp butter
1.5 cups chopped asparagus
3-5 cloves garlic, sliced
1 shallot, diced
1/2 tsp salt
1/2 tsp pepper
1/3 cup freshly grated Parmesan cheese
1 large ball of burrata
Instructions
Add pasta to a pot of generously salted boiling water and cook until al dente. Reserve a cup of pasta water toward the end of cooking.
Add olive oil and butter to a large skillet over medium-high heat. Add shallots, garlic, asparagus, and salt and pepper, and sautée for 3-4 minutes until the asparagus is tender.
Remove 1/4 cup of the asparagus and put to the side. Add shallots, garlic, asparagus, pan drippings, and a few tablespoons of pasta water to a blender. Blend until smooth. If it’s too thick, add more pasta water slowly. Keep in mind the pasta water is salted so you don’t want to go too crazy with this.
Add cooked pasta and reserved asparagus to skillet and mix in the blended sauce. Start with half the cooked pasta and add more based on your sauciness preference. Add pasta water by the tablespoon as needed to thin the sauce and help it coat the pasta fully.
Top with torn-apart burrata (make sure to get both the hard and soft parts) and a drizzle of EVOO. Sprinkle with salt and pepper and enjoy!
This recipe can totally be done without the burrata on top! Just leave it out and top it with extra parm if your heart desires
This can be done with whatever type of pasta you want! I just used fusilli because it’s what I had on hand.
Thanks so much for being here. Love you — mean it.
Cheers,
Jessie