Spaghetti with Asparagus, Parmesan, and Cream
In the winter, asparagus are fatter and imported from the other side of the world. They’re perfect for pastas like this, which rely on plump stems.
Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 bunch asparagus (preferably chubby-stemmed), sliced on the diagonal
- 2 tsp. olive oil
- 2 medium shallots, sliced thin
- ¼ cup white wine
- ¼ cup vegetable stock
- 2 cups heavy cream
- 8 oz. spaghetti, cooked al dente, drained, tossed with a drop of olive oil
- ¼ cup Parmesan cheese
- Juice of 1 lemon
- 1 tsp. Kosher salt
- ½ tsp. freshly ground black pepper
- Heat the oil in a large skillet over medium heat; add the shallots and cook 3 minutes to soften them. Add the asparagus and wine; cook until the wine is mostly evaporated, then add the stock (or water).
- When the asparagus are mostly cooked, and the stock is mostly steamed out, stir in the cream, and bring to a boil; add the spaghetti. Cook until the spaghetti is hot, and the sauce is slightly thick; add the Parmesan and remove from the heat. Season with lemon juice, salt, and pepper.