It might not be asparagus season anymore and I guess we’re pretty far from it now, huh? So far from it that it feels like it will be asparagus season again in a few months! I may be exaggerating, but it is getting cold out and even though I’ve been craving all things creamy and comforting, I just can’t give up on the warmer season veggies all together – not yet, anyway! I had to get in one last spring/summer vegetable fix before I devote my kitchen to entirely to chili, hearty soups and all things squash!
I had to merge my desire for summery vegetables with my need for comfort food…in comes this Creamy Asparagus Pasta! I proclaimed my mad love for asparagus when I posted my Parmesan Asparagus Frittata earlier this year and even though I get completely bombarded by asparagus from my parent’s garden in spring, I just can’t get enough of it! Did you know that established plants can keep producing for up to 8 weeks? That’s crazy! I continue to crave this tasty veggie long after the stalks have stopped coming in and I must give into those cravings! I love it grilled, or sauteed and topped with parmesan, but I think this pasta is a new favorite!
I started with a simple creamy alfredo sauce recipe, added a hint of lemon and some chopped asparagus, and ended up with an amazingly delicious dinner that I could eat any day of the year. Yes, this was the perfect way to transition from fresh summer veggies to creamy and comforting! I usually reserve something as heavy as a cream sauce for the colder months, but the subtle hint of lemon makes this dish feel light enough to enjoy even on warm days! This sauce reheats very well, so I always make extra to pack in the hubby’s lunch!
- 1 lb asparagus, rinsed and chopped
- 8 oz. spaghetti noodles (1/2 package)
- 4 oz. cream cheese
- 4 T butter
- 3/4 cup milk, warmed
- 1 tsp garlic
- 1 T lemon juice
- pinch of salt and pepper
- Boil pasta according to package directions.
- Add cream cheese to a saucepan over low heat. When it begins to melt, add butter. Melt over low heat and whisk to combine. It will not combine until completely melted, you may need to use a spatula to help incorporate it.
- Add the warmed milk, slowly and the remaining ingredients. Whisk to combine. Cook over medium low heat for about 7 minutes. It should be slightly thinner than you want it, as it will thicken upon cooling.
- Meanwhile, add asparagus and a small amount of water to a large frypan and cook over medium low heat until tender. Drain the water from the pan.
- Add sauce and pasta to pan and toss to coat. Sprinkle with dried thyme, if desired. Serve warm.