Fettuccine With Asparagus Recipe (2024)



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Rather than cooking the asparagus first, I add it to the pasta water for the last 2-3 minutes (depending on your asparagus) of pasta cooking time. Drain together in the same colander. Return to the pot with the reserved pasta water, and season.


I make this a lot in the spring, usually with a half cup of petite peas to add sweetness.


This is a keeper. Added white wine and chicken stock to pot, probably a quarter cup each, a third tablespoon of butter, and a full cup of the pasta water. Then reduced over low flame until it was just silky. Then the asparagus to reheat, then the fettuccini to toss. Fettuccini soaked up everything and was deliciously flapped.


I like the idea of adding some peas to add sweetness and lemon zest and/or red chili flakes to add zip to the rather bland sauce


I season and roast the asparagus in the oven at 424° with a light drizzle of oil. I take them out while they are still crisp and squeeze a little lemon juice on them. Then I toss them with the pasta and other ingredients I use less butter). I think that it has much more flavor.

M Krosse

use half the asparagus to make asparagus pesto (see Bittman's NYT recipe); mix it into the fettucine; then add the 1" asparagus pieces


I think the only reason to cook the asparagus first is so you then cook the pasta in that water, which is infused with a little asparagus flavor and perhaps some nutrients as well. If you can't tell the difference, your way is certainly easier!

Charles Hinton

I would suggest adding a bit of red onion to the asparagus and to sauté them in olive oil rather than boiling in water.


I used a package of Trader Joe's Lemon Pepper Pappardelle instead of the fettucine, leaving the asparagus a little longer to hold up to the wider noodles. Wonderful!


I've made this once and really liked it but used penne Because no fresh pasta. To save time, I throw the asparagus in during the last two minutes of pasta cooking and drain it all together. This way it all stays hot. Next time I might Saute some pancetta and mushrooms. Or add some grated lemon zest and capers. Very adaptable to what you have. A good basic recipe.


Cooked asparagus and pasta per recipe, but made a sauce of sautéed minced shallot and garlic and butter. Added white wine and cooked it down some then added frozen peas until warmed. When pasta was done added it to the sauce and grated Parmesan into it. The peas and asparagus paired well with the garlic and shallot.


I love this recipe. I like to sprinkle freshly grated lemon zest over the top before serving.


I like to add a bit of sweet red chopped onion to this ... bonus of added flavor. Delish!

Corlan Johnson

I’ve been making this for years...adding lemon juice, zest and toasted pine nuts.


Lemon zest makes a tremendous difference!


Added sautéed mushrooms. Absolutely delightful!

Rrose Selavy

Absolutely simple and delicious. I added some fresh favas to the asparagus to good effect and considered lemon, which I ultimately did not use but wish I had. Just the hint of nutmeg was delightful. Had no fettuccine so I used bucatini. Sauce not quite as creamy as I’d like, a bit more pasta water next time should do the trick. I used about 1/4 cup. It may depend on the pasta shape.

Rrose Selavy

Oh, and a shallot is always welcome, right? Add to the butter as it heats up.

Drake Baer

One of the best recipes here. Using about a quarter of a nutmeg, roughly double the quantity called for in the recipe, took this over the top. Otherwise, I followed this exactly and was astonished by its deliciousness.


Added miso to the butter because I was short parm. Added 2 pinches red paper flakes, a clove of garlic, and frozen peas as well. Make sure you keep lots of the pasta water because it needs it when it comes together to get a nice glossy sauce.


I used some grilled asparagus that I had leftover from the day before. The bit of smoky char really added to the flavor. I'm thinking that next time I may toss in some shrimp and lemon zest to this versatile recipe. This definitely going into heavy rotation this Spring!


I cooked some shrimp in butter, parsley and garlic and then added the asparagus and pasta. Came out great. My 6 year loved it! Definitely a repeat. So easy.

A good home cook in California

Delicious as is but I do think you need to add additional pasta water or else it’s a little dry. This recipe is so easy and I make it on repeat in the Spring when I can but asparagus at my local farmers market.

Erin H

A good base recipe but not 5 star as written. We found it needed more flavor. It’s nice that there was an amount stated for the asparagus because 6 pieces of asparagus is not 1,5 cups unless your asparagus is baseball bat thick.

Richard X

I disagree; this is definitely 5 stars. The flavor comes from asparagus, butter and cheese. Using the best quality of each will produce stellar results.


Bland and dry. If I made again, I would use more butter, more pasta water and add some grated Parmesan cheese to the pasta itself. More asparagus might help, and as others suggested peas could be good as well as perhaps some red pepper flakes to give it a little zip.


Overall it's an easy to make recipe. I forgot to keep the 2 tablespoons of pasta water and just added tap water. I also found that regular pepper and salt didn't make the pasta flavorful enough. I have lemon pepper on hand and used that. For a more complete meal, I might added another veggie to this or if you eat meat, perhaps chicken or salmon.Not sure why the pasta stuck to the bottom of the pan.

Richard X

The pasta stuck to the bottom of the pan because you didn't stir it immediately after adding to the boiling water. Continue to stir as necessary to prevent sticking. Pasta water contains starch, which tap water does not. The starch is essential to a lovely sauce. Consider another vegetable, chicken or salmon as an accompanying dish. Fettucine and asparagus is stellar in its simplicity... if you use top quality ingredients.


Super easy and elegant meal that doesn't take a whole lot of effort. I used about 1.5 pounds of asparagus and sautéed them with garlic, red pepper flakes and salt for about a minute or two (timed it so I started the asparagus just as the pasta was done). Added the pasta, pasta water, lemon zest and lemon juice to the asparagus and then showered with parmesan. I've also added some mushrooms with the asparagus in previous attempts.


Cooked noodles and asparagus in same pot. Could use lemon


I added more of everything and three of us still gobbled it down. Simple but good. Definitely needs more than six spears of asparagus. I followed recommendations from some of the other notes and added a bit of wine and a small bit of lemon zest; the zest turned out to be key. I meant to add peas but forgot; they would have been good.

Cooking with Cats

Made with 500 g asparagus. More than six, maybe 10. They were not too thick but also not thin. Steamed them. They needed more than two minutes, maybe five or six, but were then not watery. Added the water to the pasta water. Also added a half a cup of frozen peas to the butter. A few splashes of cream worked well. Lemon zest as many have recommended, but should have been a bit more. Used mezzi rigatoni as pasta. Lovely while the noodles hold up well to the sauce. Don't skimp on the parmesan.

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Fettuccine With Asparagus Recipe (2024)


What thickens fettuccine sauce? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

What goes with asparagus? ›

Asparagus is excellent served with any type of dairy product, such as cheese (particularly Grana Padano or Parmigiano), butter and any sauces containing dairy produce or cream. - Asparagus and eggs. A great classic? Green asparagus, eggs and truffle.

What vegetables go with Alfredo? ›

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

What can I add to fettuccine Alfredo to make it taste better? ›

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

What is fettuccine traditionally served with? ›

Fettuccine is often classically eaten with sugo d'umido ('beef ragù') or ragù di pollo ('chicken ragù').

What is the creamy sauce served over fettuccine called? ›

Matching Answer. ALFREDO. PASTA.

What is the perfect time to cook fettuccine? ›

Spaghetti typically takes 8-10 minutes. Linguine is thicker and may take 10 or more minutes to cook. Fettuccine can also take 10 or more minutes. It's crucial to stir long noodles as they're cooking, to prevent the strands from all sticking together and creating a lump of pasta.

What to add to jar Alfredo sauce? ›

15 Ways To Upgrade Store-Bought Alfredo Sauce
  1. Add extra cheese for creaminess and flavor. ...
  2. Stir in a touch of marinara to mimic a vodka sauce. ...
  3. Mix in a bit of pesto for an instant transformation. ...
  4. Add roasted or sauteed garlic for a serious boost in flavor. ...
  5. Simmer with extra herbs and spices for added depth.
Feb 29, 2024

How do you doctor up fettuccine Alfredo sauce? ›

Try a simple mix of chopped chicken, carrots, and sliced Cayenne pepper, or add ground beef browned with onions. Some people also add fresh broccoli, but that's not among my personal favorites. Seasonings, spices, and fresh herbs: this is definitely a great way to give your Alfredo sauce a more personal flavor.

Will cream cheese thicken Alfredo sauce? ›

Cream Cheese

Keep in mind, it is best to use the full fat version of cream cheese as this melts the best and incorporates into the sauce. You can cut the brick of cream cheese into smaller cubes and then add it to your sauce and it will melt and create a thick cheesy and tangy alfredo.

What spice or herb goes well with asparagus? ›

Asparagus can be steamed, roasted, grilled, broiled, boiled, blanched, dried or pickled. Combines well with: garlic, lemon juice, nutmeg, honey. Fine herbs: rosemary, basil, dill, marjoram, Mediterranean oregano, thyme, cilantro, etc.

Should you rinse asparagus? ›

One thing you definitely don't want to do is wash asparagus before storing it—the added moisture will cause the spears to get slimy. When you're ready to cook, just give them a quick rinse under cool running water and pat them dry with a kitchen towel, as Pradhan recommends.

Do you season asparagus before or after cooking? ›

Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently.

What protein is best with fettuccine Alfredo? ›

Shrimp. Shrimp is perfect for any pasta with a white sauce, as the buttery flavor of the shrimp meshes perfectly with an alfredo or cheese-based sauce.

What flavors compliment Alfredo sauce? ›

Add basil, parsley, oregano, or rosemary to add life to the sauce. The first three herbs are classic for many Italian dishes, and rosemary is a common addition to creamy potato dishes, so adding them to a jarred Alfredo sauce makes sense.

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