The pasta with asparagus cream is a simple yet surprisingly creamy and tasty spring dish, perfect for those who want to serve a dish that is light yet full of flavor. This recipe is prepared in just 20 minutes and is characterized by a fresh and fragrant flavor, thanks to the presence of basil, and a natural creaminess achieved without cream but with egg yolks, butter, and cheese.
Asparagus is undoubtedly one of the stars of the spring season. Rich in purifying properties, asparagus is perfect for light but tasty preparations, just like this pasta with asparagus cream and feta. A quick and creamy recipe that celebrates spring colors and flavors, ideal for those who love to eat healthy without sacrificing pleasure.
In this dish, asparagus is transformed into a velvety cream, enriched with butter, egg yolks, feta, and fresh basil. The result will be a simple yet elegant main course, perfect for a family lunch or a dinner with friends outdoors. The fusion of the intense green of the asparagus, the delicacy of the cream, and the savory touch of the feta makes every bite irresistible!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Mother's Day
Ingredients to Prepare Pasta with Asparagus Cream
- 14 oz asparagus
- 14 oz fusilli
- 2 egg yolks
- 1 cup grated parmesan
- 1/2 cup butter
- 3.5 oz feta
- 1 bunch basil
- extra virgin olive oil
- salt
Tools to Prepare Pasta with Asparagus Cream
- Pot
- Slotted Spoon
- Food Processor
- Pan
How to Prepare Pasta with Asparagus Cream
Clean the asparagus by removing the harder base. Bring a large pot of salted water to a boil. When boiling, blanch the asparagus for 2-3 minutes. Remove them with tongs or a slotted spoon and set them aside. In the same water, cook the fusilli following the package instructions (about 10 minutes).
Meanwhile, prepare the cream: put the hot asparagus, egg yolks, butter, grated Parmesan, and basil leaves in the blender. Blend everything until you get a smooth and velvety cream.
Drain the pasta, pour it into the still-hot pan, and season it with the asparagus cream, mixing well to distribute it evenly.
Serve immediately, garnishing with a few whole asparagus tips, crumbled feta, and olive oil.
Storage
Pasta with asparagus cream is best consumed immediately. However, it can be stored in the refrigerator in an airtight container for up to 1 day. When reheating, add a bit of water or oil and heat in a pan over low heat to prevent the sauce from drying out.
Variants
Without cheese: You can substitute feta with a plant-based cheese for a vegan version (also eliminating the eggs and replacing them with plant-based cream).
With lemon: Add some grated organic lemon zest for a citrusy touch.
With nuts: Try it with a sprinkle of chopped walnuts or toasted almond slices for added crunch.
Without butter: Substitute butter with extra virgin olive oil for a lighter version.
Tips
Fresh asparagus: Use seasonal asparagus for the best result. If using frozen ones, blanch them for an extra minute.
Be mindful of the temperature: Blend the asparagus while they are still hot to better melt butter and cheese in the cream.
Be mindful of the temperature: Blend the asparagus while they are still hot to better melt butter and cheese in the cream.
FAQ (Questions and Answers)
Can I prepare the cream in advance?
Yes, but we recommend blending it just before serving to keep the aroma and color fresh. If you prepare it ahead of time, store it in the fridge and gently heat it in a double boiler before use.
Can I use a different type of pasta?
Of course! Besides fusilli, penne, rigatoni, or even spaghetti for a more refined result will work great.
Can I freeze the cream?
It’s better not to: the presence of eggs and butter can affect the texture after thawing.
