Pasta with Asparagus in Creamy Lemon Sauce - photo 1
← Recipes

Pasta with Asparagus in Creamy Lemon Sauce

Pikantne Main Dishes European cuisine 30 min Medium 24 wyświetleń ~20.82 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Delicate pasta with seasonal asparagus in a creamy, slightly tangy lemon sauce. The dish combines the freshness of green asparagus and lemon zest with the velvetiness of cream and the nutty note of Parmesan and optional walnuts. It is a modern take on Polish spring cuisine — quick, aromatic, and impressive. Serve with extra lemon zest and chopped parsley; it pairs wonderfully with a light white wine or cool water with a slice of lemon. The dish has a pleasant texture: al dente pasta, firm asparagus, and a smooth sauce, while visually — vibrant green and creamy sauce sprinkled with grated Parmesan.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pasta 400 g
  • Asparagus 400 g
  • Sour cream 200 g
  • Lemon 1.3 szt. (~100 g)
  • Butter 30 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • Parmesan 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Walnuts 40 g
💰 Szacowany koszt dania: ~20.82 PLN (5.21 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Prepare your workspace: fill a large pot (at least 5 l) with water and place it over high heat. Wash the asparagus, snap off the woody ends (bend the asparagus at the natural breaking point; it will break there). Peel the thicker stems thinly from the middle down with a peeler; cut into pieces 3-4 cm long, keeping the tips whole.

Ingredients: asparagus
Use a cutting board and a sharp knife. Breaking off the ends is easier by hand than peeling and prevents tough bits.

Cooking pasta

2

When the water in the pot is boiling, add 4 g of salt (about 1 teaspoon) — the water should be noticeably salty. Place the pasta in the boiling water and stir for the first minute to prevent it from sticking together. Cook the pasta for 1-2 minutes less than indicated on the package, so it is al dente (slightly firm in the center). Reserve 150 ml of the pasta cooking water before draining.

Ingredients: Pasta, Salt
Use a large pot so the pasta has room. Reserve some water to thin the sauce — it's best to pour it into a measuring cup or mug.

Blanching asparagus

3

3 minutes before the pasta is done cooking, add the chopped asparagus (tips and pieces) to the same pot. Blanch together with the pasta for 2-3 minutes — the tips should be tender, and the stems soft but not mushy. After cooking, drain the pasta and asparagus together, reserving the previously drained water.

Ingredients: Pasta, asparagus
Blanching in the same water saves time and adds flavor. If the asparagus is very thin, just 1-2 minutes is enough.

Lemon sauce

4

In a large skillet, heat canola oil over medium heat. Add chopped garlic (10 g) and sauté for 20-30 seconds until fragrant — do not brown it, as it will burn. Reduce the heat to low, add butter (30 g), and gradually pour in the cream (200 ml). Gently heat for 2-3 minutes until the sauce thickens and starts to lightly coat the spoon. Add the grated zest of one lemon (only grate the yellow part) and the juice of half a lemon (about 30-40 g), and mix well.

Ingredients: Rapeseed oil, Garlic, Butter, Sour cream, Lemon
Use a pan with a diameter of 26-28 cm so that the sauce has an even layer of heat. If the sauce starts to boil vigorously, reduce the heat — the cream may curdle.

Combining ingredients

5

Add the drained pasta and asparagus to the sauce in the pan. Stir vigorously for 1-2 minutes, adding a tablespoon of the reserved pasta cooking water until the sauce coats the pasta and you achieve the desired consistency (creamy but not watery). Add 60 g of grated Parmesan and stir until melted. Season with salt (to taste) and black pepper (2 g).

Ingredients: Pasta, asparagus, Parmesan, Salt, Black pepper
Use two tongs or a large spoon and spatula to mix. If the sauce is too thick — gradually add pasta cooking water.

Finishing and serving

6

Turn off the heat. Add the remaining parmesan on top (the remaining 20 g), and gently mix. Before serving, drizzle the dish with juice from the remaining part of the lemon if you want more acidity. Serve immediately on warmed plates, sprinkled with finely chopped parsley (optional) and chopped walnuts (optional) for crunch.

Ingredients: Parmesan, Lemon, Parsley
Use a fine grater for fresh parmesan. Serve immediately, as the sauce thickens over time and when cooled.

Portioning

7

On each plate, place an equal portion of pasta with asparagus (about 100 g of cooked pasta per person plus vegetables). Shape the portion with tongs so that the pasta is compact in the center, and garnish with a few asparagus tips and fresh parsley.

Ingredients: Pasta, asparagus, Parsley
Use a hand wrapped in a napkin or two tongs to arrange the portion aesthetically. A hot plate will keep the dish warm longer.

Fun Fact

💡

Asparagus was valued in ancient times, and in Poland, it only became popular in the 19th-20th century. In modern cuisine, it is often paired with citrus for a flavor contrast.

Best for

obiad wiosenny kolacja dla gości lekki obiad w tygodniu

Tips

🍽️ Serving

Serve immediately, with extra parmesan on the table. A chilled white wine (e.g., riesling) or sparkling water with a slice of lemon pairs well with the dish. If serving in advance, keep the sauce separate and combine just before serving.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. When reheating, add 1-2 tablespoons of cream or pasta cooking water and heat on low, stirring to restore the sauce's consistency. Do not freeze, as the cream may separate.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Beef Zrazy with Onion (Easter Classic with a Twist) 180 min

Beef Zrazy with Onion (Easter Classic with...

Main Dishes
Cabbage and Mushroom Croquettes served with Porcini Sauce. 150 min

Cabbage and Mushroom Croquettes served wit...

Regional Cuisine of Poland
Mushroom soup 45 min

Mushroom soup

Soups
Modern persimmon mousse with caramelized oranges and a crumbly base 90 min

Modern persimmon mousse with caramelized o...

Desserts
Golden Egg Cutlets with Horseradish Sauce and Young Potatoes 60 min

Golden Egg Cutlets with Horseradish Sauce ...

Main Dishes
Chicken Souvlaki 45 min

Chicken Souvlaki

Main dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama