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1 lb pasta, any shape you prefer
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish
Directions
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving some of the pasta water.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and onion, sautéing until they are translucent and fragrant.
3. Add the asparagus to the skillet and cook until just tender, about 4-5 minutes, depending on the thickness of your asparagus.
4. Pour in the heavy cream and bring to a simmer. Reduce the heat and let the cream thicken slightly.
5. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
6. Add the drained pasta to the skillet and toss to coat with the cream sauce. Season with salt and black pepper.
7. Serve hot, garnished with fresh basil leaves.
Variations & Tips
For those who like a bit of a twist, adding a pinch of nutmeg to the cream sauce can introduce a subtle depth of flavor. If asparagus isn't your favorite or it’s out of season, green beans or peas make delightful substitutes. For a non-dairy version, replace the heavy cream with canned coconut milk and use a plant-based Parmesan cheese alternative.
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