Seasonal recipe
Spring Asparagus Pasta with Lemon, Parmesan and Herbs
This is the kind of weeknight pasta that earns a place on repeat. Fresh asparagus, lemon and Parmesan keep it bright and simple, while a little pasta water brings everything together into a light, glossy sauce.
What you’ll need
12 ounces pasta
1 bunch asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested and juiced
1/2 cup grated Parmesan, plus more for serving
2 tablespoons butter
2 tablespoons chopped parsley
Salt and black pepper, to taste
How to make it
Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the asparagus and cook for 3 to 4 minutes until just tender.
Add the garlic and cook for 30 seconds.
Add the drained pasta, lemon zest, lemon juice, butter and Parmesan.
Toss everything together, adding a little pasta water as needed to create a light sauce.
Finish with parsley, salt and pepper.
Serve with extra Parmesan.
This pasta is at its best when the asparagus is fresh and still a little crisp. It makes a quick dinner, but it also feels right for a relaxed spring lunch with a simple salad on the side.
You can add peas for a little extra sweetness or finish it with chilli flakes if you like a bit of heat. Keep the sauce light so the asparagus stays the focus.
It is a good reminder that seasonal cooking does not need to be complicated to feel special.