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📌 Pin it for LaterThe Fresh Foundation
To get that signature vibrant green hue, we start with the freshest asparagus stalks you can find. A splash of rich double cream, a hint of savoury vegetable stock and high-quality dried spaghetti provide the simple, clean canvas for this masterpiece.
What each ingredient does
| 🌿 | Asparagus Brings folate, vitamins K and C, and prebiotic fibre. |
| 🫙 | Double cream The backbone of the sauce. Rich and silky, it amplifies the asparagus. |
| 🥣 | Vegetable stock Adds savoury depth and corrects consistency. |
| 🍝 | Dried spaghetti The ideal vehicle to carry the sauce evenly from bowl to mouth. |
Preparing the Green
Precision is key, even with veggies! Trimming the woody ends of your asparagus ensures your sauce is silky smooth, not stringy. Using sharp kitchen scissors makes this a breeze, allowing you to prep with ease before the steaming phase.
The Velvet Sauce
Once steamed and blended, the real magic happens. We simmer the asparagus purée with stock and cream until it reaches that perfect, spoon-coating consistency. It's truly this that transforms humble components into a luxurious, restaurant-quality meal.
Building the sauce
Pour the purée into a saucepan with the remaining cream and the vegetable stock. Bring it to a gentle simmer over medium-high heat and let it reduce until it coats the back of a spoon. Meanwhile, cook your spaghetti in well-salted water to al dente — it finishes its journey in the sauce, so don't take it all the way.
Serve this dish steaming hot with a crisp, dry white wine like a Sauvignon Blanc, which perfectly complements the grassy notes of the asparagus. A simple side of crusty sourdough bread is all you need to mop up the extra sauce.
Pro Tips
- Acid Balance: If your sauce tastes a little "flat" after simmering, don't panic. A tiny squeeze of fresh lemon juice is the perfect secret weapon to brighten the earthy flavors of the asparagus and cut through the richness of the cream.
- Clean as You Go: Since you're using a blender for the sauce and a pot for the pasta, rinse your blender jar immediately after pouring the sauce into the saucepan. It prevents the asparagus residue from drying onto the blades, making cleanup a two-second job later.
Velvet Vine Spaghetti with Asparagus
A luxuriously smooth asparagus cream sauce meets perfectly al dente pasta. Ready in under 20 minutes.
Ingredients
- 350g (12 oz) fresh or frozen asparagus
- 150ml (¼ pint) double cream
- 50ml (2 fl oz) well-flavoured vegetable stock
- 350g (12 oz) dried spaghetti
- 1 tbsp olive oil
- Salt and freshly ground black pepper
To Serve
- 4 tbsp freshly grated Parmesan
- Reserved asparagus tips
- Extra cracked black pepper
Method
- Steam the asparagus until tender and bright green. Cut off the tips and set aside for garnishing.
- Blend the stalks with a little of the cream until completely smooth.
- Make the sauce: Transfer the purée to a saucepan with the remaining cream and stock. Bring to a boil, then simmer over medium-high heat until the sauce thickens enough to coat a spoon. Season well.
- Cook the pasta in generously salted boiling water for 8–10 minutes until al dente. Drain well and toss with the olive oil.
- Combine: Pour the asparagus sauce over the pasta and toss to coat. Finish with the reserved tips, Parmesan, and a generous crack of black pepper. Serve immediately.
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