Best Asparagus Cream Pasta Recipes

ASPARAGUS CREAM PASTA

Steps:

• To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
• Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
• Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

CHICKEN ASPARAGUS PASTA WITH CREAM SAUCE

Steps:

• Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.
• Pour wine in the same skillet and simmer, about 2 minutes.
• Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.
• Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.
• Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.
• Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.

PASTA WITH SHRIMP AND ASPARAGUS IN TARRAGON CREAM SAUCE

Steps:

• Cook linguine as directed on package. Drain, reserving 1/4 cup of the pasta cooking water.
• Meanwhile, melt butter in large, deep skillet on medium heat. Add asparagus and leeks; cook and stir 5 minutes or until asparagus is tender-crisp and leeks are softened.
• Stir in half-and-half, tarragon, lemon peel, lemon juice and salt. Bring to boil.
• Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink.
• Add linguine and reserved pasta cooking water; toss to coat well. Serve immediately.
• Serve with a salad and sourdough bread.

PASTA WITH CREAM, ASPARAGUS & HAM

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook asparagus in boiling water in separate medium saucepan 3 to 5 min. or until crisp-tender. Remove from pan; drain. Melt butter in same pan on medium-high heat. Add asparagus and garlic; cook and stir 1 to 2 min. or until garlic is tender. Stir in cream, ham and nutmeg; bring just to boil, stirring frequently. Remove from heat.
• Drain pasta; place in large bowl. Add sauce; mix lightly. Top with cheese.

ASPARAGUS & CRIMINI PASTA WITH LEMON CREAM RECIPE - (4.5/5)

Steps:

• Cook pasta according to package directions. Drain but to not rinse. Cut asparagus into 2″ pieces and par boil for 2 - 3 minutes. Meanwhile, in a large skillet heat butter and olive oil over medium high until butter has stopped foaming. Add garlic and cook for 30 seconds. Add asparagus and mushrooms and cook for 2 to 3 minutes or until vegetables are slightly tender, stirring frequently. Remove vegetables with a slotted spoon and hold to the side. Add cream and lemon peel to the skillet. Bring to boil for 2 to 3 minutes or until mixture is reduced by one-third and is thickened. Reduce heat. Add pasta and vegetable mixture to the cream sauce and toss well to coat. To serve, top with shavings of Parmesan cheese, fresh ground pepper, chives or parsley, and a squeeze of fresh lemon. Add sprinkle of red pepper flake for a little kick if desired.

ANGEL HAIR PASTA WITH ASPARAGUS AND LEMON CREAM SAUCE

Steps:

• In a large sauce pan, such as a Dutch oven, cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.
• While the pasta cooks, melt butter in a large skillet over medium heat. Add onions and lemon zest; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.
• Combine milk and eggs in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to skillet; stir well. Cook over low heat 3 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in dill, salt, and nutmeg. Serve immediately.