A delicious and easy asparagus pasta in a light lemon butter and white wine sauce. Super quick, super delicious and perfect all year round with whatever vegetables you have on hand. This zingy sauce comes together in a flash and you can use it in so many different ways. Quick enough for a busy weeknight but special enough for entertaining too!
Hi! This is such a delicious sauce and one of those handy pasta recipes to have in your repertoire. When I see asparagus pop up in the grocery store in Spring, I always have a little squeal of delight. It symbolises warm days ahead. The season here is quite short so I also use this simple asparagus recipe with broccoli, beans, zucchini, peas - anything!
The white wine and butter base is stolen from my very popular White Wine and Butter Pasta Sauce. This has no heavy cream in sight but if you are craving a creamy sauce then my Creamy Lemon Pasta is a must and you could add asparagus into it.
Ingredients:
Butter - I often call for unsalted butter but salted is fine here, it needs some seasoning.
Fresh garlic cloves - Very finely sliced. We add to the oil cold then bring up to heat, it helps to really infuse the flavor.
Whole Lemon - Fresh lemon juice is best and we also use the zest on top.
White wine - Use a dry wine like a Sauvignon Blanc or Pinot Grigio.
Asparagus spears - Feel free to substitute for any other green vegetable if fresh asparagus isn't in season. Broccoli or green beans would be great!
Pine nuts - Dry toast them in a fry pan until lightly golden brown all over. You could substitute with chopped walnuts, pistachios or any other nuts you like.
Fresh mint - I think mint is the perfect fresh herb for this sauce. You could use anything you prefer, fresh basil or parsley would work.
Parmesan cheese - It's a non-negotiable to finish this dish with lots of freshly grated parmesan and black pepper.
How to make this asparagus pasta
The full ingredient list, step by step instructions and a short tutorial video are in the recipe card below. Boil your pasta in a large pot of salted water and add the asparagus at the end of the cooking.
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For the sauce
ONE: In a large skillet add the olive oil and garlic cold. Bring to a gentle simmer over a medium heat.
TWO: Add the white wine and lemon juice and let it gently simmer, reducing by half.
THREE: Add the cold butter cubes, one by one, whisking and letting them melt in between.
FOUR: Add the pasta cooking water, whisk in vigorously and let it gently simmer for 1-2 minutes.
FIVE: Add the cooked drained pasta and asparagus and toss in the sauce.
SIX: Serve straight away, topping with the grated lemon zest for extra lemon flavor, mint leaves and pine nuts. The toppings are almost the best part!
Expert tips:
- Timing - I try and time the pasta and sauce cooking so the pasta can be added straight to the sauce from the pasta water. This takes a bit of practice. If your pasta is done too soon then drain and toss with a knob of butter. If your sauce is ready too soon just take it off the heat.
- Weigh your pasta portions - It takes 30 seconds and ensures the perfect pasta to sauce ratio. I allow 100 grams dried per person or 150 grams fresh.
- Al dente pasta - I tend to undercook dried pasta by a minute from package directions. Check out my Guide for Cooking Perfect Pasta for more tips!
- Customize - This is a great base recipe to make your own. Use different vegetables, a combination of fresh herbs and even a sprinkling of red pepper flakes would be delicious.
- Cooking the asparagus - I have gone for the easy option of throwing it in the pasta water. You could roast it or pan fry it too. Just remember asparagus cooks quicker than you think and I love to retain a bit of crunch.
The most delicious zucchini pasta
Check out this creamy zucchini pasta next time!
Recipe FAQs
You could use broccoli, green beans, frozen green peas or zucchini. Check out my Pasta Primavera for some inspiration!
I don't like rules, use whatever pasta shape you love or have on hand. I have used spaghetti but it would work equally well with a short pasta shape. Will be great with any gluten-free pasta too.
The alcohol gets completely cooked off but if you would like to replace it then use a really low sodium chicken stock and add an extra ½ tablespoon of lemon juice. Use unsalted butter too as it might get a touch salty with broth.
I personally don't think any butter based sauces reheat well, they tend to separate. It's also why I make most of my recipes for two people so you can double easily but won't have have lots of leftovers. You can definitely keep in an airtight container in the fridge for 2 - 3 days.
Some other pasta sauces to try
If you loved this delicious asparagus pasta then head to my recipe section for all sorts of amazing pasta dishes. Here are a few suggestions.
Did you make this recipe?
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Recipe
Quick Lemon Butter Pasta with Asparagus
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 5 - 7 spears asparagus chopped into bite size chunks
- 2 tablespoons pine nuts toasted
- ½ cup packed fresh mint roughly chopped
- parmesan cheese to serve
For the sauce
- 1 tablespoon olive oil
- 4 cloves garlic finely sliced
- ½ cup white wine
- 1 tablespoon fresh lemon juice (plus zest to serve)
- 70 grams cold butter cut into four cubes
- ¼ - ½ teaspoon black pepper
Instructions
- Check out the step by step photos above and short video below!
- Get a pot of well salted water on to boil and cook your pasta according to package instructions. I often undercook by a minute.
- In the last two minutes of boiling, add the asparagus pieces then drain, reserving a cup of the cooking water.
- For the sauce add the olive oil and sliced garlic to a large skillet cold. Bring to a gentle sizzle over a medium heat.
- When it has been sizzling for a minute (not browning) lower the heat slightly and add the wine and lemon juice, it will bubble up a lot.
- Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.
- Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition. Add the black pepper.
- You should end up with a very yellow and slightly thickened sauce at the end. If your pasta isn't ready to add just take the sauce off the heat.
- Add the drained pasta and asparagus into the sauce and toss well. Mix through the mint and pine nuts right before serving and top with the lemon zest and a MOUNTAIN of freshly grated parmesan cheese.
Erin says
I’ve made this recipe twice this week! It is so so beautiful, so easy and so delicious. I used zucchini the first time and zucchini and crunchy snow peas the second time as I didn’t have any asparagus in the fridge. Both times it was perfect. Thank you for the recipe!!
Jenn says
Probably one of my favorite meals!
I did sub the butter for olive oil and used nutritional yeast as we are often dairy free for health but this recipe is gold. Thank you for such yummy ingredient combos and easy to follow recipes!
Emilie Pullar says
Hi Jenn, great to know it worked with olive oil! Thanks so much for making 🙂
Nia says
This was such a bright delicious meal on a cold winter day! I always look forward to trying your recipes!!