Linguine with asparagus and parmesan cream.

DI Chiara Maci | 7 May 2019


Sunday lunch.

I had been hating linguine for thirty years and now I love them.

Today I prepared them quickly with asparagus and parmesan cream, lemon and pepper.



200g of linguine

1 big bunch of asparagus

Grated Parmesan cheese

Black pepper in grains

1 untreated lemon

1 onion


Extra virgin olive oil


– Clean the asparagus by removing the final part of the stem with hands.

– Wash them and cut them into rounds, leaving the tips whole.

– Chop the onion and brown it in a pan with a little oil. Add the asparagus, season with salt and cook.

– Bring abundant water for pasta to boil, salt it and cook linguine.

– In the meantime, prepare the Parmesan cream, simply mixing the pasta cooking water into a bowl with an nice handful of grated Parmesan, a nice grating of black pepper and lemon zest. For quantities, go by eye as you prepare it.

– Drain linguine directly into the pan with asparagus and mix with parmesan cream.

– Finish with a sprinkle of black pepper and again lemon zest.

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