Spaghetti With Lemon Butter And Fresh Asparagus

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Fresh and light spaghetti dish with lemon butter and fresh asparagus, which requires a minimum of work.


  • A single package of spaghetti
  • Bundle of asparagus
  • 4 lemons
  • 100g butter
  • 100 ml (1/2 cup) 15% cooking cream
  • Salt


  • In a large pot boil 5 liters of water, add a tablespoon of salt.
  • Remove the stringy bottom of asparagus and put the stalks in a pot of boiling water. Blanch for about 2-3 minutes until the asparagus turns bright green and slightly softened. Remove and transfer to a container with cold water to stop the cooking process. After the asparagus has cooled, cut it into sections 4-5 cm in length.
  • Cook the pasta inside of the asparagus cooking water according to manufacturer’s instructions.
  • Meanwhile, scrape lemon zest from 3 lemons and squeeze the juice of one lemon.
  • Melt the butter in a large and wide pan over low heat and add the lemon zest. after a minute add the lemon juice and stir. Season with salt and stir.
  • When the pasta is ready, add it filtered (directly from the cooking water) to the pan with the sauce with asparagus and stir. A separate bowl Beat the cream with a fork and add to the pan, stir until a rich, creamy sauce. Taste and adjust seasoning to taste.
  • Transfer to a plate, add a little lemon zest on top and serve.


Bon Appétit,


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