This asparagus pasta combines tender-crisp asparagus with bowtie pasta in a bright, buttery garlic and shallot sauce finished with lemon. It’s simple enough for a weeknight yet elegant for entertaining.
Why this recipe works
This recipe pairs a lemony brightness with a rich butter, garlic, and shallot base. The asparagus stays crisp-tender while the sauce lightly coats the pasta, creating a balanced plate that cooks in about 25–30 minutes. It’s an ideal spring or summer meal when asparagus is in season.
For extra flavor, garnish with lemon zest, red pepper flakes, and freshly grated Parmesan. Leftover asparagus can be repurposed into a starter such as prosciutto-wrapped asparagus.
Ingredients you will need
See the printable recipe at the end of the post for exact measurements and the full ingredient list.
Ingredient info and substitution suggestions
Pasta: Farfalle (bowtie) works beautifully, but penne, mostaccioli, spaghetti, or angel hair are fine alternatives depending on the texture you prefer.
White wine: Adds depth and a subtle acidity to the sauce. If you prefer not to use wine, chicken or vegetable broth makes a suitable substitute.
Lemon: Use fresh lemon juice and zest for the best, brightest flavor—bottled lemon juice lacks the same freshness.
How to make asparagus pasta
Step-by-step photos below illustrate the process. Jump to the printable recipe at the bottom for exact measurements and a consolidated recipe card.
- Trim the woody ends from the asparagus and cut each spear in half. Set aside.
- Cook the pasta until al dente. Drain and rinse briefly with cold water to stop the cooking. Tip: keep the pasta submerged in cold water or toss with a little olive oil to prevent sticking.
- Melt the butter in a large, deep skillet over medium-high heat.
- Add the minced garlic and shallots and cook 1–2 minutes until fragrant and softened.
- Pour in the white wine and add half of the lemon zest, stirring to combine.
- Bring the mixture to a gentle boil, then add the asparagus. Toss to coat and season with garlic salt to taste.
- Make a cornstarch slurry with cornstarch and water, then stir it into the skillet. Cook until the sauce begins to thicken.
- Add the cooked pasta to the skillet and toss to coat thoroughly.
- Finish with lemon juice, more garlic salt if needed, and the remaining lemon zest. Toss until everything is heated through and evenly coated.
Frequently asked questions & expert tips
For extra protein or texture, add cooked bacon, prosciutto, chicken, shrimp, or sausage. Finish the dish with lemon zest, red pepper flakes, and Parmesan for more depth.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over medium-low heat or in the microwave; add a splash of water if needed to restore saucy texture.
Serving suggestions
Serve warm with optional garnishes: extra lemon zest, red pepper flakes, and grated Parmesan. Crusty bread or garlic bread and a fresh salad make excellent accompaniments.
More pasta recipes
- Pasta Primavera
- Mushroom Ravioli
- Buffalo Chicken Casserole
- Chicken and Shrimp Carbonara
- Spinach Fettuccine
- Broccoli Pasta
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Asparagus Pasta
IMPORTANT – Frequently asked questions are included above in the post.
Ingredients
- ½ pound Farfalle (bowtie) pasta, cooked to al dente
- 1 bunch asparagus spears
- 5 Tablespoons unsalted butter
- 1 ½ Tablespoons minced garlic
- 2 Tablespoons minced shallots
- 1 cup white wine (or broth)
- 1 Tablespoon lemon zest, divided
- Garlic salt, to taste
- 1 Tablespoon cornstarch
- ½ cup water (for slurry)
- 2 Tablespoons lemon juice
Optional garnish
- Lemon zest
- Red pepper flakes
- Grated Parmesan cheese
Things you’ll need
- Large deep-sided skillet
- Large saucepan
- Colander
Before you begin
- Any pasta shape works—choose your favorite texture.
- If avoiding wine, use chicken or vegetable broth for a similar savory base.
- Always use fresh lemon for juice and zest to maximize brightness.
Instructions
- Trim woody ends from asparagus and cut spears in half.
- Cook pasta al dente, drain, and rinse with cold water to stop cooking. Keep submerged in cold water or toss with a little olive oil if not using immediately.
- Melt butter in a skillet over medium-high heat.
- Add garlic and shallots; cook 1–2 minutes until softened.
- Pour in white wine and half the lemon zest; stir to combine.
- Bring to a gentle boil, add asparagus, toss to coat, and season with garlic salt.
- Whisk cornstarch with water to make a slurry, add to the skillet, and cook until the sauce thickens slightly.
- Stir in the cooked pasta and toss to coat evenly.
- Finish with lemon juice, remaining lemon zest, and additional garlic salt if desired. Heat through and serve.
Expert tips & FAQs
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently and add a splash of water if the sauce has thickened too much.
- Optional garnishes—lemon zest, red pepper flakes, and Parmesan—elevate the dish and bring out the flavors.
Nutrition
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Calories: 426 cal
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Recipes are tested on conventional ovens and stovetops; appliance differences can affect timing. Adjust as needed and use an oven thermometer for best results.