Here is a dish I often make starting around this time of year: in fact today is the first of March and soon I will be able to enjoy this delicious pasta with asparagus and lemon again. Luckily here in the Netherlands asparagus are available and often come from Italy, so I am very happy to get them.
The recipe for this vegan first course is really simple: the sauce is ready in 10 minutes while the pasta cooks — it doesn’t get any easier than this.
Also, it is delicious at room temperature, so if you bring your lunch to work it’s ideal for packing in a lunchbox. Let’s make it!
Here are a few other recipes with asparagus you might like:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Easter
Ingredients
- 5 oz whole-wheat pasta
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- 2 cloves garlic
- 1 bunch asparagus (use as many as you like)
- to taste lemon juice
- to taste salt
- Points per serving = 8 WW points
Tools
- Pan
Steps
Wash the asparagus well and remove the tough bottom part: simply hold the woody end between your fingers and snap it off, or you can cut it with a small knife.
Cut off the tips of the asparagus and set them aside, then slice the stalks into small rounds with a knife.
You can already put the pasta water on to heat and add the pasta when it boils.
In a large nonstick pan put the oil and the two garlic cloves: you can leave the garlic whole if you plan to remove it later, or slice it thinly if you like to eat it.
When the garlic begins to brown, add the asparagus rounds and a pinch of salt and let them sauté over low heat, stirring occasionally. After a few minutes add the tips, a splash of water and cover.
Let cook for a few minutes until the asparagus are tender; if you like remove the garlic, then add the lemon juice and stir. Turn off the heat and keep warm. Be careful not to overcook the asparagus: the less bright the green, the more nutrients will have been lost.
As soon as the asparagus are ready and the pasta is cooked, drain the pasta and pour it into the pan with the sauce. Toss and we’re ready!
Here our pasta with asparagus and lemon is ready to be served. What a lovely aroma!
It’s a truly delicious and delicate first course, full of nourishment and super easy to prepare. Furthermore, it is perfect for the whole family and I also consider it ideal for the Easter table.
I make it often in spring because everyone at home likes it. Did you like it? Let me know in the comments or on Facebook!
Enjoy your meal!
by Giovanna Buono
Storage
I recommend preparing the sauce while the pasta cooks, otherwise you risk overcooking the asparagus when reheating it.
It is a great dish also enjoyed at room temperature, so perfect for takeaway lunch.
FAQ (Questions and Answers)
I can’t find asparagus anymore, what can I use?
If it is already late summer you can use green beans which also work wonderfully. Or, if you find them, frozen asparagus. Read the package for cooking instructions; you may need to blanch them first.
What protein can I add to make it a complete dish?
The answer is simple: cooked chickpeas — they go really well with this dish!
