I was halfway through slurping a forkful of this silky, buttery asparagus linguine when I paused — actually paused — to open my laptop. Sauce still on my fingers, pecorino on my shirt. It was that good.
It tastes like spring in pasta form. Bright, a little fiery, just creamy enough to feel indulgent without making you need a nap. I didn’t even mean to cook anything “nice” tonight. It was one of those “what’s in the fridge” flings that turned into something romantic. There’s garlic and chilli heat, yes, but also this soft, grassy sweetness from the asparagus — and when it hits the lemon zest? Forget it. You’ll close your eyes. You’ll feel like someone who actually has their life together.
Honestly, this is the kind of thing that makes you text people, “You have to make this.”
Why You’ll Love It
- Ready in 20 minutes, truly. Not fake “prep in 10” lies.
- One pot for pasta, one pan for sauce — dishes are kind.
- Asparagus gets buttery and sweet, not squeaky.
- Feels fresh and comforting, which is rare.
- The lemon zest? It hits like a plot twist.
- It reheats beautifully, even cold from the fridge. (Yes, I’ve done it.)
Ingredients
- 300g dried linguine
- 300g mixed asparagus (wild, white, regular — whatever you’ve got)
- 4 cloves garlic
- 2 dried red chillies
- Olive oil (about 2 tbsp, extra if things look dry)
- 1 knob unsalted butter (roughly a tablespoon)
- 30g Pecorino or Parmesan, plus more for the top
- 1 lemon
How to Make It
Boil your pasta like it owes you money:
Get a big pan of salted water going, then chuck in the linguine. Cook until al dente — don’t overdo it. You want a little bite left.
Slice your asparagus like it’s spa day:
Snap off the woody ends (they’ll just fight you), then slice the stalks thinly on the diagonal. Leave the tips whole — they look nice and cook fast.
Garlic and chilli time — your kitchen’s about to smell amazing:
Peel and finely slice the garlic. Crumble the dried chillies with your fingers. Get a big frying pan on medium heat and add olive oil, butter, garlic, and chillies. When the garlic starts to sizzle, stir.
In goes the asparagus — let it soften, not suffer:
Add your sliced asparagus to the pan. Stir it around so it gets friendly with the garlicky butter. Add a splash of pasta water and pop a lid on — let it simmer gently.
Marry the pasta to the sauce — don’t just throw it on top:
When the pasta’s ready, use tongs to pull it straight into the asparagus pan. Let a bit of that starchy water come with it — it’s gold.
Cheese magic and the creamy trick:
Turn off the heat. Grate in your pecorino and toss it all together. Watch as the cheese, butter, oil, and pasta water turn glossy and dreamy. Add a splash more water if it looks stiff.
Taste, tweak, and finish like a pro:
Check for salt. Add a twist of black pepper if you’re fancy. Then grate over lemon zest right before serving — not earlier, or it disappears. Top with more cheese. Always more cheese.
Common Mistakes and How to Dodge Them
Why is my sauce watery and sad?
You probably didn’t toss it long enough with the pasta. Let it emulsify a bit — that’s what makes it creamy.
Can I skip the butter?
You can, but it brings the sauce together. Oil alone doesn’t cut it for me.
Why is my garlic bitter?
Too hot, too fast. Lower the heat and be patient. Garlic wants to sizzle, not scorch.
I overcooked the asparagus. Now it’s mush.
Same. Don’t walk away. It only needs a few minutes — treat it like fresh herbs more than potatoes.
Storage and Reheating
Fridge: Keeps 2–3 days, airtight container. Still tasty.
Freezer: I wouldn’t. The asparagus gets weird.
Microwave: Fine, but cover it. Add a splash of water to bring back the sauce.
Pan reheat: A little olive oil and medium heat, toss gently. Honestly, the best way.
Cold from the fridge: Surprisingly lovely. Kind of like pasta salad with confidence.
Frequently Asked Questions
Can I use spaghetti instead of linguine?
Yep. Just don’t tell the linguine — it gets jealous.
What if I hate spicy food?
Skip the chillies. Maybe add a crack of black pepper or some lemon juice to keep it punchy.
Can I add protein to this?
Sure — grilled chicken, pancetta, or a soft-boiled egg would all be brilliant.
Nutrition Facts (Per Serving)
- Calories: 480
- Fat: 18g
- Carbs: 60g
- Protein: 17g
- Sodium: 320mg
- Sugar: 4g
Jamie Oliver Asparagus Pasta
Description
A fresh, fiery, cheesy tangle of linguine tossed with buttery asparagus, garlic, and lemon — the kind of dish you make once and crave forever.
Ingredients
Instructions
- Boil linguine in salted water until al dente.
- Slice asparagus; keep tips whole.
- Sauté garlic and chillies in oil and butter.
- Add asparagus, a splash of pasta water, and cover.
- Toss in cooked pasta with more water if needed.
- Grate in cheese, toss until creamy.
- Finish with lemon zest and extra cheese.
Notes
- Don’t overcook the asparagus — it gets sad.
- Use tongs to transfer pasta for better sauce action.
- Lemon zest must go on last.
- Save a mug of pasta water — it’s liquid gold.