Top with the Parmesan shavings and panko. Add basil leaves and serve immediately. What we love about this asparagus pasta recipe: Well, what’s not to love? This one disappears very quickly when we make it at our house. Here are a few things we love about it: “Wow wow wow. This was so delicious! It was easy, fast, bright and fresh. I will make this again and again.” -Amber
Tagliatelle or fettucine pasta: Any wide, flat noodle works well here. Tagliatelle is very wide and has a pleasant, chewy texture. You can also make it with bucatini (hollow spaghetti) or spaghetti if you prefer. Asparagus: Look for asparagus spears that are thin to medium thick, which have a milder, sweet flavor. Calabrian chilis or red pepper flakes: These add a hint of complexity without making for a spicy dish. Parmesan shavings: The best bet here is shaved Parmesan, versus grated or shredded cheese. Italian panko: Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Look for Italian panko: it has extra seasonings added for even more flavor. Basil leaves: Fresh basil adds a fresh, peppery flavor to the dish.
Frequently asked questions
Add a side of beans like easy white beans, easy cannellini beans, or white bean salad, our top pick for a vegetarian meal. Add a salad like kale Caesar salad or radicchio salad. Serve with chicken, like lemon garlic chicken. Or chop grilled chicken or blackened chicken and add right to the pasta. Pair with shrimp like baked shrimp or sauteed shrimp Add salmon like baked salmon or grilled salmon.
Go for salmon and asparagus on a sheet pan. Bake up an asparagus quiche or classy asparagus risotto. Opt for broiled asparagus or baked asparagus with lemon and Parmesan. Make an asparagus salad with feta cheese.
4 from 4 reviews
1 pound thin asparagus spears, cut into 2” pieces 1 tablespoon olive oil ½ teaspoon kosher salt Fresh ground black pepper 1 lemon (zest from half, plus slices from the other half)
For the pasta
8 ounces tagliatelle or fettuccine ¼ cup olive oil 2 cloves garlic, grated ½ teaspoon dried oregano ⅛ teaspoon chopped Calabrian chilis or ¼ teaspoon red pepper flakes ¼ cup Parmesan shavings 2 tablespoons Italian seasoned panko ¼ cup fresh basil leaves, for garnish
