July 2, 2025

Creamy asparagus fettuccine

by KOMEKO Team in Recipes

How many people are you cooking for?

A creamy pasta with green asparagus, refined with crème fraîche, lemon zest and freshly grated Parmesan – quick to prepare and full of fresh flavors.

#gluten-free

Ingredients

For the pasta:

For garnishing:

Prepare asparagus
Wash the asparagus, cut off the woody ends and cut into pieces about 2-3 cm long.
Fry asparagus
Melt the butter in a large skillet over medium heat. Sauté the sliced asparagus, including the tips, for about 5 minutes. Add a little lemon zest and stir to blend the flavors.
Cook pasta
Meanwhile, cook the KOMEKO FETTUCCINE in salted water according to the package instructions. Once the pasta is done, drain it and set aside some of the cooking water. Leave the pasta in the colander while you prepare the sauce.
Prepare the sauce
Add crème fraîche, a little lemon zest (reserve some for the finished dish), and freshly ground black pepper to the empty pasta pot. Heat and stir until the crème fraîche reaches a runny consistency.
Make the sauce creamy
Gradually add a little of the pasta cooking water, stirring continuously, to create a creamy sauce. Sprinkle in the grated Parmesan cheese and add more pasta water if necessary, until the sauce reaches the consistency of cream. Add salt to taste.
Final steps
Squeeze the lemon juice over the asparagus in the pan and stir well. Add the drained pasta and asparagus to the sauce and mix thoroughly.
Serving
Serve the finished pasta with some lemon zest, freshly grated Parmesan cheese and black pepper.