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Creamy Crunchy Lemon Asparagus Pasta Recipe Easy Herb Butter Dinner

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A quick and easy pasta dish featuring fresh asparagus sautéed to a perfect crunch, tossed in a creamy herb butter sauce with bright lemon zest and juice. Perfect for spring and summer dinners, this recipe balances creamy, crunchy, and citrusy flavors for a comforting yet fresh meal.

Ingredients

Scale
  • 12 oz (340 g) long pasta (fettuccine or linguine recommended)
  • 1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
  • 4 tbsp unsalted butter, divided
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp fresh thyme leaves
  • 3 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
  • Salt and freshly cracked black pepper to taste
  • 1 tbsp extra virgin olive oil

Instructions

  1. Rinse and trim woody ends from asparagus; cut into 2-inch pieces and set aside.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (8-10 minutes). Reserve 1 cup pasta water, then drain pasta.
  3. While pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add asparagus and sauté for 4-5 minutes until bright green and just tender but still crunchy. Season lightly with salt and pepper. Remove asparagus and set aside.
  4. In the same skillet, melt remaining 2 tbsp butter over medium-low heat. Add minced garlic and cook gently for 1 minute until fragrant, avoiding browning.
  5. Stir in chopped parsley and thyme, then add lemon zest and juice.
  6. Pour in heavy cream, stirring constantly. Warm through, then add grated Parmesan cheese. Stir until cheese melts and sauce is smooth. Add reserved pasta water a splash at a time if sauce is too thick.
  7. Return asparagus to skillet, add drained pasta, and toss gently to coat in creamy herb butter sauce. Adjust seasoning with salt, pepper, and more lemon juice if needed.
  8. Serve immediately, garnished with extra Parmesan cheese, freshly cracked black pepper, and parsley.

Notes

Do not overcook asparagus to maintain crunch. Melt butter slowly and cook garlic gently to avoid bitterness. Reserve pasta water to adjust sauce consistency. Use fresh herbs for best flavor. For vegan or dairy-free versions, substitute butter and cream accordingly. Leftovers keep well refrigerated for up to 2 days; reheat gently with added liquid to restore creaminess.

Nutrition

Keywords: lemon asparagus pasta, creamy pasta, herb butter pasta, spring pasta recipe, easy dinner, quick pasta, vegetarian pasta

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