I’m spending my summer in Germany, where asparagus season is celebrated with a passion. It even has its own name: Spargelzeit (asparagus time. Germans love being literal. Look up the German word for gloves and you’ll know what I’m talking about). Asparagus time is a cultural phenomenon, it’s a cherished tradition, it’s a fleeting delicacy. You can only get fresh them during a season that lasts about six weeks. For two months they are abounding, then they pretty much disappear from farmers markets and grocery shelves. I was desperate to take advantage of this fine produce while I had the chance, so I probably ruined it by making a lemon asparagus pasta. But it’s a wonderful recipe! It’s quick, easy, and entirely customizable.
The asparagus are thick and abundant here. And they’re obviously pricey. I didn’t get a chance to try one those thick white ones, but I did spend a pretty penny on some skinny green ones and they were fantastic.
I’m sure if a German is reading this right now they’re probably offended by an asparagus recipe in August and the fact that it’s not doused in Hollandaise sauce. If that’s the case, I apologize. Now, go ahead and save it so you can make it next year! The key here is simplicity: it’s only a handful of ingredients and it’s a classic pasta recipe where by the time the pasta is cooked, the sauce is done. There’s very little prep involved, making it an excellent weeknight dish. The lemon makes it bright, the parmesan makes it rich, and the asparagus gives it a nice texture. Feel free to use whatever pasta you have and adjust the ingredients to your liking.
If you make this lemon asparagus pasta, please let me know in the comments!
Lemon Asparagus Pasta
2
servings10
minutes20
minutesIngredients
8oz spaghetti
1/2 bunch asparagus, trimmed, sliced on a diagonal
2 cloves garlic, minced
2 tbsp butter
1 tsp red pepper flakes
1 lemon, zest and juice
1 cup parmesan cheese, grated
fresh basil
kosher salt
Directions
Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving about 1 cup pasta cooking water.
Meanwhile, prepare the asparagus and mince the garlic.
Heat the butter in a skillet over medium-high. Add asparagus and season with salt. Stir often and cook just until beginning to take on color, about 1 minute. Add garlic, red pepper flakes, and lemon zest. Cook, stirring, until fragrant, about 30 seconds.
Add cooked pasta to skillet. Squeeze in lemon juice and parmesan cheese. Add reserved pasta cooking water a little bit at a time, tossing vigorously and adding more liquid as needed, until sauce is creamy and emulsified. Taste and season with more salt if needed.
Stir fresh basil and serve.
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