This charred asparagus pasta is an easy, simple recipe with bright, delicious flavor. This easy weeknight dish is perfect for showcasing fresh seasonal asparagus with only a handful of other ingredients: pasta, lemons, heavy cream, and a chunk of Parmigiano Reggiano cheese. The roasted asparagus is paired with a velvety, lemony sauce, making this pasta dish a state of luxury. This asparagus pasta can be ready in under 30 minutes!

If you love our Charred Asparagus Pasta, you will also love this easy Lemon Chicken Pasta, Butternut Pasta, or Cherry Tomato Pasta with Pesto!

Α πλατεία σιτηρά ψρεαμυ ψηαρρεδ ασπαραγθσ πάστα ον α ςοοδεν σθρφαψε, παρτιαλ ωιες οφ λεμονσ, παρμεσαν ψηεεσε ςεδγε ανδ α ξθιψερ.

Overview

Why this recipe sings

If you haven’t tried roasted asparagus, you are missing out. Paired with the lemony sauce, this dish is elevated and indulgent. It takes about 30 minutes to prepare, so it’s a prime candidate for a delicious weeknight dinner.

Here is what you need

Asparagus, spaghetti, heavy cream, cheese olive oil, garlic, a lemon, sea salt and pepper on a table.

Asparagus— This magic vegetable is delicious, especially when charred with olive oil in the oven for 10 minutes.
Garlic— Sliced garlic cloves season the sauce in a pinch.
Lemons— For their juice and zest. They add brightness.
Heavy cream and grated cheese— They are the key ingredients for a flavorful sauce. The grated cheese can be kefalotiri, parmigiano regiano or pecorino romano.
Pasta— Choose your favorite. Here, we are using spaghetti.
Extra virgin olive oil, sea salt, and freshly ground pepper.
Chili flakes—not shown above. You may use some to season the asparagus and a sprinkle for serving for a light kick. Optional.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

How to make charred asparagus pasta

First, trim the asparagus. Remove the tough, woody ends by snapping or cutting the bottom portion of the spear. You can line up the asparagus spears and cut them simultaneously when the green or purple color begins on the stalk for a more consistent cut.
Preheat the oven to 220°C / 425°F.
Fill a large pot with water and bring to a boil. Add plenty of sea salt to the boiling water and cook the pasta a minute before al dente. Drain the pasta and reserve one cup of pasta water.

A baking tray with asparagus dressed in olive oil and seasonings.

While pasta cooks, place the trimmed asparagus on a baking sheet and toss with olive oil, freshly ground pepper, chili flakes, and sea salt.
Roast in the hot oven for five to ten minutes.

Sliced garlic and olive oil in a skillet.

Meanwhile, heat a skillet over high heat. Add the rest of the olive oil and sliced garlic and cook for a minute.

Spaghetti, cream, lemon zest and pepper in a skillet.

Pour in the heavy cream, and freshly ground pepper. Cook the sauce on high for two to three minutes until it thickens.
Transfer the pasta to the sauce directly from the pot. The salty pasta water transferred over will help thicken and flavor the sauce.

Spaghetti, grated cheese, lemon zest and pepper in a skillet.

Add the lemon zest and juice, the grated cheese, and toss.
Serve the pasta with a side of charred asparagus, extra lemon wedges and grated parmesan.

A tray with roasted asparagus, a serving spoon at the back a plate with pasta.

Suggestions & Substitutions

Asparagus tastes best the day of purchase. If you need to use it the next day, store it upright in a glass container with a few inches of water to keep it fresh.Trim the bottoms first same as we do with flowers.
Don’t throw away the bottom woody part of the asparagus. It’s full of flavor and great to add to soups and stocks.
This recipe can work well with green zucchini. Cut it into strips longwise and cook it juts like the asparagus.
Not a fan of heavy cream? Use pasta water, a little butter and grated parmigiana to thicken the sauce, like a pasta Alfredo.

A plate with creamy asparagus pasta and utensils, and partial view of lemon, cheese and a wood juicer.

Handy tips

No need to keep the asparagus long. Chop diagonally into about ⅓-inch (1 cm) thick slices. Leave the tips whole, about 2 inches long (5 cm).
Asparagus tastes best the day of purchase. If you need to use it the next day, store it upright in a glass container with a few inches of water to keep it fresh.Trim the bottoms first same as we do with flowers.
Don’t throw away the bottom woody part of the asparagus. It’s full of flavor and great to add to soups and stocks.
Not a fan of heavy cream? Use pasta water, a little butter and grated parmigiana to thicken the sauce, like a pasta Alfredo.

Great side dishes for asparagus pasta

A leafy salad and a generous piece of buttered homemade crusty bread are all you need for a yummy dinner.
Toasted pita bread with mozzarella and roasted tomatoes on top is a rustic addition to the meal.
Some asparagus pasta recipes include peas. Instead of adding them to the sauce, serve these Greek sweet peas-arakas on the side for extra green goodness.

Storage and reheating

In the unlikely event you have leftover asparagus, it will last one day in the refrigerator. Crisp it up for a couple of minutes in a hot pan with a bit of olive oil and add to a green salad, rice, or the leftover pasta.
Cream sauces tend not to hold up well after freezing, so I don’t recommend freezing any leftovers. The sauce will change texture, and the pasta might lose its firmness and break into pieces.

Check out my Greek pantry staples

Heck yeah!

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