Asparagus Spaghetti Recipe

5 3 5
Asparagus Spaghetti Recipe
Asparagus Spaghetti Recipe photo by Taste of Home
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Asparagus Spaghetti Recipe

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5 3 5
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Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare—it takes only about half an hour from start to serving.
Recommended: Top 10 Bacon Recipes
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds fresh asparagus, trimmed and cut diagonally into 1-inch pieces
  • 1 package (16 ounces) thin spaghetti
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, coarsely chopped
  • 4 green onions, sliced
  • 1/2 teaspoon pepper
  • 1/2 cup half-and-half cream
  • 1/2 to 3/4 cup grated Parmesan cheese
  • 1/4 cup butter, cubed

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain.
In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through.
Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately. Yield: 8 servings.
Originally published as Pasta with Asparagus in Country Woman March/April 1991, p31

Nutritional Facts

1 cup: 445 calories, 23g fat (10g saturated fat), 42mg cholesterol, 335mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 13g protein.

  • 2 pounds fresh asparagus, trimmed and cut diagonally into 1-inch pieces
  • 1 package (16 ounces) thin spaghetti
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, coarsely chopped
  • 4 green onions, sliced
  • 1/2 teaspoon pepper
  • 1/2 cup half-and-half cream
  • 1/2 to 3/4 cup grated Parmesan cheese
  • 1/4 cup butter, cubed
  1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain.
  2. In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through.
  3. Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately. Yield: 8 servings.
Originally published as Pasta with Asparagus in Country Woman March/April 1991, p31

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sgronholz User ID: 1473861 249326
Reviewed Jun. 11, 2016

"This recipe is wonderful! Not only is it easy to make, but it's so tasty! My husband had 2 huge helpings for supper and we're looking forward to the leftovers!"

MY REVIEW
Corwin44 User ID: 7541400 226820
Reviewed May. 23, 2015

"This was really good and easy to make. I didn't have cream so I used 1/4 cup of whipped cream cheese with chives I had on hand and 1/2 cup of 2% milk. I also added a can of diced tomatoes with Italian seasoning. I will definitely make this again."

MY REVIEW
karoldixon User ID: 2564829 12228
Reviewed Jun. 12, 2010

"Love this recipe! I also add cherry tomatoes."

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