4 people
  • 2 bunches Jumbo Asparagus
  • 1/4 cup Pesto
  • 1/3 cup Cream
  • 2 oz Parmesan Cheese
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Pepper To Taste

Nutritional information

Calories: 225kcalCarbohydrates: 12gProtein: 11gFat: 16gSaturated Fat: 8gCholesterol: 38mgSodium: 382mgPotassium: 482mgFiber: 5gSugar: 6gVitamin A: 2203IUVitamin C: 13mgCalcium: 250mgIron: 5mg
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 people

How to make Asparagus Pesto "Pasta"

  • Simply cut the ends of the asparagus off that are tough and woody, the jumbo ones I bought only needed a little trimmed off the bottoms because the majority of the stock was crunchy and delicious.
    Then take your peeler or mandolin and shave thin strips of asparagus. When the stalks break or dwindles down to just the tips just use a knife and slice the tips to the same size as the rest of the asparagus.

To Finish

  • Place a pot of salted water on the stove and bring to a boil. In another large saute pan add cream and pesto and start to warm up. Then place all the shaved asparagus in the boiling water for 3-5 seconds then with a spider or strainer strain out the asparagus and place immediately into the cream and pesto.
    Add the butter and let the sauce thicken slightly so that it coasts the asparagus. Season with salt and pepper and maybe add a little more pesto if needed. Using a large grill fork try to twirl the “pasta” (asparagus) around the fork and place on 4 different plates.
    Take the extra sauce left in the pan and spoon over the asparagus. Finish with fresh parmesan and olive oil. Serve and enjoy!
    asparagus pesto pasta recipe


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