Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Asparagus pasta made with Italian tagliatelle and fresh asparagus

Asparagus Pasta Recipe (Italian Tagliatelle with Asparagus)

Silvana Nava
Asparagus pasta is one of the simplest and most delicious Italian spring dishes you can make at home. In this recipe, I use fresh egg tagliatelle and tender asparagus to create a light, flavorful pasta that comes together in just a few steps.
All it takes are two main ingredients, fresh asparagus and egg tagliatelle, finished with a generous sprinkle of grated Parmigiano Reggiano. The beauty of this dish lies in its simplicity and in the quality of the ingredients.
No ratings yet
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 537 kcal

Ingredients
  

  • 350 g fresh egg tagliatelle - 12 oz
  • 700 g fresh asparagus - 1.5 pounds
  • 60 g unsalted butter - 4 tablespoons
  • 60 g grated Parmigiano Reggiano - ½ cup
  • 1 small white onion
  • salt - to taste

Instructions
 

  • To make tagliatelle with asparagus, start by cleaning the asparagus. Trim off the toughest part of the stalk (don’t throw it away. You can use it to make a delicious vegetable broth). Then rinse the asparagus thoroughly to remove any dirt.
    Using a paring knife, peel away the outer, fibrous layer from the stalks. Then cut the asparagus into small pieces.
  • Boil them for about 10 minutes in salted water. Add the tips only after the first 5 minutes so they stay tender but slightly crisp.
  • In a non-stick pan, sauté the chopped onion in about 40 g (3 tablespoons) of butter.
  • When it becomes translucent, but not browned, add the asparagus and let it absorb the flavors for about 5 minutes, stirring over low heat.
  • Meanwhile, cook the tagliatelle in plenty of salted water. Drain them al dente directly into the pan with the butter and asparagus sauce. Add a splash of the pasta cooking water if needed to help the sauce coat the pasta.
  • Turn off the heat. Add the remaining butter and the grated Parmigiano Reggiano. Toss well and serve the asparagus pasta immediately, while hot.

Nutrition

Serving: 100gCalories: 537kcalCarbohydrates: 75gProtein: 21gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 42mgSodium: 252mgPotassium: 606mgFiber: 7gSugar: 7gVitamin A: 1816IUVitamin C: 12mgCalcium: 248mgIron: 5mg
Keyword asparagus pasta recipe, tagliatelle with asparagus
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!