Lemon Asparagus Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Quick and easy pasta with fresh lemon, asparagus, spaghetti, olive oil and Parmesan cheese.


  • 1-pound asparagus, trimmed and cut into 2 inch pieces on a bias
  • 1-pound whole grain spaghetti
  • ¼ cup extra virgin olive oil + more for garnish
  • 2-3 cloves garlic, peeled and minced
  • Zest and juice of 2 medium lemons
  • Coarse salt and ground black pepper, to taste
  • 2 large egg yolks
  • ½ cup fresh Parmesan cheese, grated or shredded + more for garnish


  1. Bring a pot of salted water to a boil. Blanch asparagus for 2-3 minutes. Remove asparagus with a slotted spoon and shock in a large bowl of ice water. Drain and set aside.
  2. Add spaghetti to the boiling water and cook according to package directions. Drain spaghetti, reserving about 1 cup pasta water. Set aside.
  3. In the same pot, heat ¼ cup olive oil to medium-high. Add garlic and sauté 60-90 seconds, until fragrant. Add lemon zest and juice. Add 1 cup pasta water and bring to a simmer for about a minute, allowing it to slightly thicken. Add spaghetti back into the pot and toss with a generous dash of salt and black pepper. Shut off the heat.
  4. Add egg yolks and toss, using tongs. Add ½ cup Parmesan cheese and continue to toss the pasta, until it forms a creamy sauce. Taste and adjust seasonings, if necessary. Add asparagus and toss to combine.
  5. Distribute pasta into bowls and top with a drizzle of olive oil, Parmesan cheese and freshly cracked black pepper.


Cooking Tip: Add cooked salmon or chicken to make this a complete dish.