Pasta With Asparagus Parmesan Fonduta Recipe

I absolutely love this recipe because it perfectly combines the creamy decadence of a Parmesan sauce with the freshness of asparagus, creating a delightful balance of flavors. Plus, the hint of lemon zest adds just the right zing to make it feel like a gourmet meal straight out of a trendy café, yet it’s so simple to whip up at home.

I love making dishes that blend vibrant flavor with simple preparation. In my Pasta With Asparagus Parmesan Fonduta, fettuccine is cooked to just the right al dente as crisp still-fresh asparagus cooks quickly in the same pot right at the end.

The fettuccine, asparagus, and a deliciously creamy sauce made with heavy cream and freshly grated Parmesan get tossed together in a large pot on the stovetop about 3 minutes before serving. The author prefers to finish the dish with minced garlic, lemon zest, and ground black pepper before serving.

Ingredients

Asparaguses: Riche in vitamin A and C, and a good source of dietary fiber.

Parmesan cheese is very savory.

It’s got that umami flavor that’s right up there next to protein and calcium in its nutritional profile.

Rich and creamy, the fonduta sauce is made with heavy cream.

Pasta: A dependable supplier of carbohydrates, bestowing energy and a most agreeable foundation.

Lemon Zest: An infusion of lemon zest gives off a pleasingly fresh aroma, but it is the flavor compound that lies within that makes this ingredient shine with something really special—the bright, clean citrus flavor that lemon is known for.

Ingredient Quantities

• 12 oz pasta (such as fettuccine or tagliatelle)
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Zest of 1 lemon
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and

Equipment Needed

1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Grater
6. Knife
7. Cutting board
8. Large skillet or frying pan
9. Wooden spoon or spatula
10. Zester
11. Tongs

FAQ

• Can I use a different type of pasta for this recipe?Indeed, it is possible to make substitutions using other types of pasta, such as spaghetti, linguine, or penne.
• Is there a dairy-free alternative for the cream and cheese?Coconut cream or a non-dairy cream substitute can be used, along with nutritional yeast, in place of Parmesan.
• How do I trim the asparagus?Grasp the asparagus stalk with both hands and bend it until it snaps; it will break naturally at its most tender part.
• Can the fonduta be made ahead of time?You should eat it fresh at its best, but if you want to have it later, prepare the sauce and then reheat it gently. Pour in a splash of cream when warming the sauce to bring it back to its original state.
• How do I store leftovers?Keep in an airtight jar in the fridge for no longer than 3 days. To serve, gently reheat on the stovetop or in a microwave.
• Is it necessary to use freshly grated Parmesan?For flavor and texture that is absolutely top-notch, you want to use freshly grated Parmesan; however, in a pinch, pre-grated will do.
• What can I use instead of lemon zest?A dash of lemon juice can be used, or it can be omitted, for a milder-flavored dish.

Substitutions and Variations

1 cup heavy cream — Substitute with 1 cup half-and-half or 2/3 cup whole milk mixed with 1/3 cup melted unsalted butter for a lighter version.
1 cup freshly grated Parmesan cheese.

In its place, try: Pecorino Romano or Grana Padano.

For a similar hard cheese flavor, these are good substitutes.
2 cloves garlic, minced — If you don’t have fresh garlic, you can make a sufficient substitution with 1/2 teaspoon garlic powder or 1/4 teaspoon of garlic paste.
1 tablespoon olive oil — Substitute canola oil or vegetable oil for a neutral flavor.
Lemon, 1 zest — For a citrusy kick, substitute lemon juice, 1 tablespoon, or zest, 1 lime.

Pro Tips

1. To enhance the flavor of the asparagus, sauté it in a pan with a bit of olive oil before adding the garlic. This will give it a slightly crispy texture and deepen its flavor.

2. Gently warm the cream before adding it to the pan. This will help prevent curdling and create a smoother sauce.

3. Gradually add the reserved pasta water to the cream and Parmesan mixture to achieve your desired sauce consistency. The starch in the pasta water will help thicken the sauce and make it creamy.

4. For a richer flavor, use a combination of Parmesan and Pecorino Romano cheese. The Pecorino will add a sharp, tangy note to the sauce.

5. Finish the dish with a squeeze of fresh lemon juice along with the zest to brighten the flavors and add a fresh, citrusy aroma.