Under 30 Minutes

Spaghetti with Shaved Asparagus

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti with Shaved Asparagus

Source: Everyday Food, April 2009


  • Coarse salt and ground pepper
  • 12 ounces spaghetti
  • 1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
  • 4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
  • 4 tablespoons butter
  • 1 ounce Parmesan, shaved with a vegetable peeler


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.

  2. Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.

Cook's Notes

Use a vegetable peeler to create asparagus ribbons and Parmesan shavings. You can substitute another firm cheese, such as Pecorino Romano or ricotta salata.


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