Shaved Asparagus Pasta



  • 1 bunch of asparagus, ends trimmed

  • 2 shallots, minced

  • 2 garlic cloves, minced

  • pinch of fresh thyme

  • 1½ tbsp mascarpone cheese

  • 1 lb fettuccine

  • ¼ cup parmesan cheese (for serving)

  • 1 tbsp olive oil

  • 1 tbsp fresh lemon juice

  • salt & pepper


  1. Shave asparagus stalks into long ribbons with a vegetable peeler.

  2. Boil pasta in salted water. Cook according to package instructions.

  3. Meanwhile in a pan, sauté shallots and garlic in olive oil until translucent. Season with pinch of thyme, salt, and pepper.

  4. Pour a ladle of pasta water to pan and add mascarpone. Stir until dissolved. Toss in asparagus ribbons just a few minutes before pasta is al dente.

  5. Drain pasta and toss in the sauce.

  6. Serve with a squeeze of lemon for freshness and sprinkle freshly grated parmesan.


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