As of: March 28, 2024, 8:01 a.m
By: Clara Kistner
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The light lemon pasta with green asparagus is cooked in a short time, garnished with a little grated Parmesan and served with a colorful salad - perfect for spring.
The light asparagus pasta is a real lightning recipe. Perfect for sunny spring days and when you don't want to spend hours cooking. The fresh lemon-Parmesan sauce is prepared with just a tablespoon of olive oil and rounds off the seasonal dish in a particularly low-fat yet deliciously creamy way.
Asparagus season: How to get everything out of it this year
As soon as the annual asparagus season begins in March or April, depending on the soil conditions and temperatures, for many people it's time to get the pots ready and go. Although the vegetables are usually not exactly cheap, they are very healthy. In order to get the most out of the season, you should look for particularly fresh asparagus in the supermarket.
You can quickly and easily conjure up a delicious spring dish from fresh green asparagus and the pasta of your choice. (Symbolic image) © The Picture Pantry/Imago
The versatile stick vegetables can also delight in terms of taste. Whether boiled, fried, baked or grilled - the correct preparation of asparagus is essential for later enjoyment.
Discover numerous recipes in the Merkur.de PDF library
Ingredients for fresh spring pasta with seasonal asparagus
For about two servings of pasta you will need:
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250 g pasta (e.g. spaghetti or tagliatelle)
400 g green asparagus
1 lemon (organic)
1 clove of garlic
100g Parmesan
250 ml vegetable broth
1 tbsp olive oil
Optionally some dried oregano, chili flakes
salt and pepper
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That's how quickly you can cook the light asparagus pasta in lemon parmesan sauce
To make the lemon parmesan sauce, first heat some olive oil in a large pan. Wash and dry the lemon thoroughly before grating some of the peel and then squeezing the juice. Peel the garlic clove and chop finely. Let the garlic fry for about two minutes and then deglaze with the broth and lemon juice.
In the meantime, wash the asparagus, remove its woody ends and cut into bite-sized pieces. Cook the pasta al dente in a little salted water in a large pot according to the package instructions. About three minutes before the end of the cooking time, add the asparagus to the pot and let it cook. Then drain both and set aside.
Grate your Parmesan and add it to the sauce along with the lemon zest. Finally, fold in the pasta and asparagus. Season everything with salt and pepper and herbs of your choice. Garnish with a small drizzle of olive oil and some grated Parmesan. Bon appetit!
Tip
: Sweet and sour lemons and Italian cuisine go perfectly together. This is demonstrated, among other things, by the traditional “Torta di Limone” made from only eight ingredients.