Here it is. The promised asparagus recipe. This is a great simple recipe that combines a lot of my favorite things: Pasta, tomatoes, cream cheese, tomatoes, garlic, asparagus.
Earlier this week we learned the basics of asparagus in asparagus 101. You will use all that you learned in that post to get the asparagus ready for this recipe. So review that post if you need.
Timing is important with this recipe. So make sure you have everything ready to go before you begin. Ideally, you don’t want the pasta all cooked and waiting around for the sauce to be finished or the pasta will turn mushy. But you also don’t want the sauce to be ready and waiting for the pasta to cook because the asparagus will turn mushy.
The key is just to have everything ready before you begin. Begin cooking the pasta as you begin the sauce or just a few minute earlier and they should be ready pretty close to the same time. The sauce will take about 10 minutes to cook, so look at the fettuccine box and see how long it will need to cook. Then do the math.
Start the pasta cooking.
Begin the with asparagus cut into pieces (prepared as directed in asparagus 101). Melt butter in a large saute pan and add the cut asparagus and minced garlic. Add a pinch of salt and fresh ground pepper.
Cook until asparagus is bright green and just beginning to be tender. Add the lightly drained diced tomatoes. Make sure you leave some of the liquid with the tomatoes. You will need that liquid to make the sauce.
Cook until tomatoes start to break down a bit. Then add the cream cheese broken into chunks.
Stir until the cream cheese is melted and incorporated into the tomatoes. It will make a nice creamy sauce. The asparagus should still be bright green and tender now.
The fettuccine show be just about cooked. Drain the pasta and add it to the sauce.
Taste and add a little salt and pepper to taste. Serve immediately.
Happy Mother’s Day!