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Asparagus Lemon Pasta with Parmesan Crumbs

Close-up of a mound of Asparagus Lemon Pasta with Parmesan Crumbs, featuring bright green asparagus and golden breadcrumbs.
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Make this bright and fresh pasta dish featuring tender asparagus, a light lemon sauce, and crunchy Parmesan breadcrumbs.

Ingredients

Scale
  • 1 lb linguine or spaghetti
  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine or vegetable broth
  • 1/2 cup heavy cream (optional, for a richer sauce)
  • Juice of 1 large lemon (about 3 tablespoons)
  • Zest of 1 large lemon
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, prepare the Parmesan crumbs: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the panko breadcrumbs and toast, stirring often, until golden brown, about 3 minutes. Remove from heat. Stir in 2 tablespoons of the grated Parmesan cheese, a pinch of salt, and pepper. Set aside.
  3. Blanch the asparagus: Bring a small pot of salted water to a boil. Add the asparagus pieces and cook for 2 to 3 minutes until bright green and crisp-tender. Immediately transfer the asparagus to an ice bath to stop the cooking process, then drain well.
  4. In a large skillet, melt the remaining 3 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant; do not let it brown.
  5. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits. If using, stir in the heavy cream. Reduce heat to low.
  6. Add the lemon juice and lemon zest to the skillet. Stir in the remaining 1/4 cup of grated Parmesan cheese until the sauce thickens slightly.
  7. Add the drained pasta and the blanched asparagus to the skillet. Toss to coat. Add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta evenly.
  8. Season with salt and pepper. Stir in the fresh parsley.
  9. Serve immediately, topping each portion generously with the prepared Parmesan breadcrumbs and extra grated Parmesan cheese.

Notes

  • For a tangier sauce, increase the lemon juice by one teaspoon.
  • If you skip the heavy cream, use more pasta water to create a smooth, emulsified sauce.
  • To add protein, toss in 1/2 pound of cooked shrimp or grilled chicken during the final step.

Nutrition

Find it online: https://recipesfleet.com/asparagus-lemon-pasta-parmesan-crumbs/