You know when you open the fridge and think, “Ugh, there’s nothing in here,” but then… you spot a bundle of asparagus? That was me last Thursday. I had half a lemon, the tail end of some spaghetti, and a block of Parmesan I’d been shaving little by little all week like it was gold. Somehow, this scrappy little combo turned into something honestly brilliant.
This pared-down version doesn’t need cream, garlic, or even herbs. Just five ingredients. That’s it. And yet — it’s got bite, brightness, richness, and a sort of quiet elegance. It’s the pasta equivalent of clean sheets and fresh air.
Why You’ll Love It
- You only need 5 ingredients — and they’re easy to find.
- It takes 15 minutes from start to finish.
- Fresh, lemony flavour makes it perfect for warmer days.
- Feels light but still satisfies that pasta craving.
- Great way to use up seasonal asparagus without fuss.
- Minimal cleanup. Bless.
Ingredients
- 6 oz (170g) spaghetti
- 1 lb (450g) asparagus
- 1 lemon — zest and juice
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
How to Make It
Boil pasta and asparagus together:
Bring a pot of salted water to a boil. Drop in the spaghetti. Four minutes before the pasta’s done, add the chopped asparagus (tips and all) to the same pot.
Make a quick lemon-oil base:
While that’s cooking, stir together the olive oil, lemon zest, and lemon juice in a large mixing bowl or serving pot.
Drain and reserve pasta water:
Scoop out ¼ cup of pasta water just before draining. Then drain the pasta and asparagus together.
Toss everything while warm:
Add the hot pasta and asparagus to your lemon-oil mix. Toss it all gently, adding the Parmesan and reserved water a bit at a time until creamy and glossy.
Taste and adjust:
Give it a taste — if it needs a little more lemon or cheese, go for it. You’re the boss.
Common Mistakes and How to Dodge Them
Can I skip the pasta water?
Nope — it’s the magic that helps melt the cheese and make it saucy without cream.
My asparagus is soggy — what happened?
You probably overboiled it. Just 3–4 minutes is plenty.
The pasta tastes bland?
Don’t forget to salt your water! It’s the only time you can season the pasta itself.
Storage and Reheating
Fridge:
Lasts 1–2 days in an airtight container.
Reheat:
Best in a skillet with a splash of water or oil. The microwave works, but do it gently to avoid drying it out.
Freezer:
Wouldn’t bother — the texture goes weird and sad.
Frequently Asked Questions
Can I use another cheese?
Totally. Pecorino or Grana Padano work great. Even aged cheddar, if that’s what’s lurking in your fridge.
Do I need the lemon?
Yes! It lifts everything. No lemon, no zing.
Is this vegetarian?
Yes — just double-check your Parmesan is vegetarian-friendly (many are labeled now).
Nutrition Facts (Per Serving)
- Calories: ~520 kcal
- Fat: ~20g
- Carbs: ~60g
- Protein: ~18g
- Sodium: ~400mg
- Sugar: ~3g
Jamie Oliver 5 Ingredients Asparagus Pasta
Description
A super simple asparagus pasta tossed with lemon, Parmesan, and olive oil — bright, quick, and utterly satisfying.
Ingredients
Instructions
- Boil pasta and add asparagus in the last 4 mins.
- Mix lemon zest, juice, and olive oil in a bowl.
- Drain pasta (reserve ¼ cup water).
- Toss pasta and asparagus in lemon mix.
- Add cheese and reserved water gradually.
- Stir well and serve hot.
Notes
- Don’t overcook the asparagus — aim for tender with bite.
- Use pasta water to get a silky, glossy finish.
- Zest the lemon before juicing, always.
- Taste as you go — this dish is all about balance.