Asparagus pasta with sun-dried chili is a dish that earns its place at the table without being complicated about it. Thin asparagus blanched to stay bright green, butter and cheese to hold things together, dried chili for heat. Try it. It works as a side or a meal on its own depending on how much you make. The asparagus gets a short ice bath after blanching, which takes thirty seconds and keeps the color from going grey by the time dinner is on the table. Kashar melts smoothly into the butter and milk; parmesan does the same job if you can’t find it. Mint at the end is not decorative, it’s part of the flavor.
How to Make Asparagus Pasta with Sun-Dried Chili
Ice bath after blanching
Three minutes in boiling water, then straight into ice water. This stops the cooking and holds that sharp green color. Quick tip. Skip it and the asparagus turns a dull olive by the time everything else is ready.
Two textures of asparagus
Half the asparagus goes into the pan with the chili to sauté and soften further; the other half stays crisp and gets folded in at the end. This gives the finished dish contrast. One texture throughout is less interesting. 
Milk and cheese together
The sauce is butter, milk, and cheese at low heat. Keep the heat gentle after adding the milk or it splits. Add the cheese off the heat or over very low heat and stir until it melts through.
Asparagus Pasta with Sun-Dried Chili
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Flavorful pasta with tender asparagus and a kick of sun-dried chili. A simple yet satisfying side or light main course.
Ingredients
- 9 oz (250 g) pasta of your choice
- 9 oz (250 g) fresh skinny asparagus, trimmed and cut into long pieces
- 0.25 cups (59 ml) milk
- 0.25 cups (59 ml) kasar cheese or parmesan, grated
- 2 tbsp butter
- 5 sun-dried chili pepper
- Salt
- Mint sprigs for garnish
Instructions
- Fill a pot with 4 cups of water and bring to a boil.
- Add asparagus to the boiling water and cook for 3 minutes.
- Immediately transfer the asparagus to a pot of ice water to maintain its bright green color.
- Fill a pot with salted water and bring to a boil for the pasta.
- Add pasta to the boiling water.
- Cook pasta for 5 minutes and drain.
- Melt butter in a pan. Add half of the asparagus and chili; sauté for less than 1 minute.
- Add the pasta and cook for 2 minutes.
- Pour in the milk and cook for 2 minutes.
- Sprinkle with salt, add grated cheese, and mix with a spatula.
- Add a little more milk if the pasta becomes dry.
- Serve with the remaining boiled asparagus.
- Garnish with mint sprigs.
Notes
- For optimal asparagus texture, blanch it for only 2-3 minutes to prevent overcooking.
- If you don’t have Kasar cheese, Pecorino Romano or a sharp cheddar are excellent substitutes.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Why do I need to ice bath the asparagus?
The ice bath stops the cooking immediately and preserves the bright green color. Without it, the asparagus will turn dull and olive-toned, and it may overcook when you sauté it later with the pasta.
Can I use regular dried chili flakes instead of sun-dried chili pepper?
You can, but start with about 1 teaspoon of red chili flakes. Sun-dried chili peppers have a deeper, more concentrated flavor with less sharp heat, so adjust to taste.
What pasta shape works best here?
Short tubes like penne or rigatoni catch the milk sauce well, but spaghetti or linguine lets the long asparagus pieces tangle in nicely. Either approach works for this recipe.
