I love the time of year when asparagus goes on sale. Did you know that asparagus is one of the types of produce that has a low detection level of pesticide on it? (Google the 2019 dirty dozen and clean 15 list if full-send organic is not an option for your family. It’s a list of relatively low-to-undetectable toxin levels on produce, vs the ones that are the absolute filthiest, in terms of toxins and pesticide residue.)
Anyways, being that asparagus is on sale, it’s healthy, and it’s a beautiful and delicious thing to cook with, I buy lots of it.
This pasta dish is light, and packed with garlic and butter and tender asparagus. It is one of the quickest pasta dishes you’ll ever make, it is done in the time it takes to boil the noodles. Like many pasta recipes that don’t have a real heavy sauce, you’ll want to reserve a bit of the cooked pasta water to loosen things up and create a light sauce with the lemon, butter and garlic.
A sprinkle of parm and fresh squeeze of lemon finishes things off magically.
If you are looking to bulk this up for dinner, add grilled chicken or fish.Print
A light garlicky, lemony sauce with tender bites of asparagus, in linguine pasta
- 1 bunch asparagus (rinsed, woody ends removed, and chopped into 1 1/2 inch bites)
- 3 tbsp butter
- 6 cloves garlic (minced)
- 1 large lemon (cut in half)
- 8 ounces uncooked linguine pasta (or other long ribbon pasta)
- salt and course ground pepper to taste
- freshly grated parmesan cheese, or similar cheese for serving
- Bring a large stock pot of salted water to a boil, and cook pasta to al dente. Reserve 3/4 cup of cooked pasta water before draining noodles
- Meanwhile, in a large skillet on medium heat, butter, and garlic until fragrant.
- Add asparagus and saute until bright green.
- Add cooked pasta, starchy water, juice of one lemon, and toss until coated.
- Add salt and course ground black pepper to taste. Give another little toss.
- Sprinkle over freshley grated parmesan cheese and give one last little toss.
- Serve with a lemon wedge and extra parm.