Asparagus Pasta Recipe (Italian Tagliatelle with Asparagus)

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.

📝 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 (- 1/2 cup)
• 1 small white onion
• salt (- to taste)

👨‍🍳 Instructions

1. 1clean and cut: 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.
2. 2cook: 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.
3. 3sauté: In a non-stick pan, sauté the chopped onion in about 40 g (3 tablespoons) of butter.
4. 4add and cook: When it becomes translucent, but not browned, add the asparagus and let it absorb the flavors for about 5 minutes, stirring over low heat.
5. 5cook and drain: 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.
6. 6add and serve: Turn off the heat. Add the remaining butter and the grated Parmigiano Reggiano. Toss well and serve the asparagus pasta immediately, while hot.