Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Asparagus Pasta

Asparagus Pasta

Asparagus is in season and readily available, which means spring is not far behind. Asparagus Pasta can be served as a main meal or as a side course.


2 Pounds Fresh Asparagus (Washed & Trimmed)

1/3 Cup Dijon Mustard

1/3 Cup Olive Oil

1/2 Cup Finely Chopped Shallots

2 Garlic Cloves (Minced)

1 Teaspoon Anchovy Paste

1 Pound Spaghetti

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/3 Cup Grated Parmesan Cheese

Slice asparagus into 1 inch pieces.

In medium-size pot add water and bring to boil. Add asparagus and cook 3 minutes until tender. Drain.

In small-size bowl combine Dijon mustard, olive oil, shallots, garlic, and anchovy paste.

Cook spaghetti according to package directions. Drain, reserving some pasta water.

In large-size serving bowl mix pasta with asparagus and Dijon mustard mixture. Add some reserved pasta water if you need a bit more moisture. Add kosher salt and pepper.

Garnish with Parmesan cheese.

Serve immediately.

Serves 4

Prep Time: 15 Minutes

Cook Time:15 Minutes

Total Time:30 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria Glavin Hart