Tips and Variations

– Pasta with asparagus cream is a dish that, although quick, should be prepared at the moment to best enjoy its full flavor. However, nothing prevents you from “getting a head start” to make its preparation even quicker: for example, you can hard-boil the eggs in advance, clean the asparagus, and prepare the cream. This way, at lunchtime, all you will have to do is cook the pasta and let it soak up the flavor in the sauce!

– As already mentioned, I used whole wheat farfalle for this recipe, but this sauce is also great with classic semolina pasta and even fresh pasta (for example, trofie).

– If you want to further enrich this first course with asparagus and give it a bolder flavor, you can add diced pancetta or speck, or crumbled sausage: just sauté them in a pan for a few minutes and then add them to the asparagus cream before flavoring the pasta in the sauce. Speaking of which: if you are a fan of stronger flavors, you can replace the Parmesan with the same amount of grated Pecorino Romano.

– For this recipe, any kind of asparagus is fine, be it cultivated, wild, or even frozen: for the latter, I recommend letting them thaw completely before proceeding to cook them.

– From this recipe, you will have leftover hard-boiled egg whites… of course, don’t throw them away, also because they are fat-free and rich in high-quality proteins: you can enjoy them simply with a little oil, salt, and pepper or add them to pasta or rice salads.