Creamy Asparagus Pasta#Improv

Making a asparagus cream  puree out of the stalks means that every spoonful of pasta will have a delicious taste of asparagus, yummy and delicious. 

For this month's Event for Improv Cooking Challenge, Hosted by Nichole Little, the theme is Asparagus & Cream.
Serves 2

6 Asparagus
1/2 Cup Fresh Cream / Single Cream
2 Whole Garlic Cloves
2 Tablespoon Grated Parmesan Cheese
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Black Pepper powder
1 Cup Heaped Macaroni  Pasta
Salt to taste
Butter as required


To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. 

In a small saucepan add half a teaspoon of butter add garlic saute it for a minute then add the cream and heat till bubbles begin to appear at the sides of the pan. Take off the heat, set the pan aside.

Cook the stalks in boiling salted water for about 5 to 7 minutes until tender, drain, then tip into the cream with the grated Parmesan. Blitz it in a small blender or with a hand blender until smooth.

Cook the pasta according to packet instructions, then throw in the tips 2 minutes before the end of cooking time. 

In a big skillet  heat  a teaspoon of butter add the pasta, red chilly flakes and toss it for a minute now add the blended cream, toss till the pasta is coated with cream.  
Divide into individual serving  bowls, top with grated cheese, a sprinkle of black pepper and serve.  Enjoy ...

Labels : Fresh Cream, Asparagus, Garlic, Pasta & Noodles, Healthy, Delicious, Improv Cooking Challenge,Vegetarian 

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. This sounds absolutely heavenly...pasta, cream, and just can't go wrong with this one!!!

  2. I love that you pureed the asparagus to use as the sauce for this pasta.

  3. "This is the most diverse celebration in South Africa.