- 500g pasta of your choice
- 500g asparagus, chopped
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup cream
- 1 cup dry white wine
- 1 lemon, zested and juiced
- 1/2 cup parmesan
- 1/4 cup parsley, finely chopped
- 1 tsp chili flakes
- Salt & pepper
Boil water in a large pot with salt and add the pasta. Cook until al dente.
In a large pan over medium-high heat, add 1 tbsp of olive oil. Cook asparagus until crispy and add a pinch of salt. Transfer and set aside.
Then heat another 2 tbsp of olive oil in the pan over medium heat and cook the onion and garlic until softened. Add cream, wine, lemon juice and zest. Bring to a boil and simmer for 5 minutes.
Add in salt, pepper and parmesan, then reduce heat to low and mix well. Turn the heat off and stir in the asparagus and parsley.