Fettuccine With Asparagus

By Pierre Franey

Updated April 13, 2026

  • Linda Xiao for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes
Rating
4(2,733)
Comments
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Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

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Ingredients

Yield:4 servings

  • 6 fresh asparagus spears, about ½ pound

  • 10 ounces fresh fettuccine or ¾ pound dried fettuccine

  • 2 tablespoons butter

  • ⅛ teaspoon freshly grated nutmeg

  • 2 tablespoons finely chopped fresh basil or parsley

  • ½ cup freshly grated Parmesan cheese

  • Freshly ground pepper and salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 80 milligrams cholesterol; 341 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 1 gram fiber; 361 milligrams sodium; 16 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to boil.

  2. Step 2

    Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 ½ cups. Rinse well and drain.

  3. Step 3

    Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

  4. Step 4

    Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 ½ minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

  5. Step 5

    Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

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Ratings

4 out of 5
2,733 user ratings
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Comments

Laurie

Rather than cooking the asparagus first, I add it to the pasta water for the last 2-3 minutes (depending on your asparagus) of pasta cooking time. Drain together in the same colander. Return to the pot with the reserved pasta water, and season.

sallyb

I make this a lot in the spring, usually with a half cup of petite peas to add sweetness.

Hermey

This is a keeper. Added white wine and chicken stock to pot, probably a quarter cup each, a third tablespoon of butter, and a full cup of the pasta water. Then reduced over low flame until it was just silky. Then the asparagus to reheat, then the fettuccini to toss. Fettuccini soaked up everything and was deliciously flapped.

Cassandra

Cooked as directed but threw in a little more asparagus, and actually wish I'd added even more! Delicious.

Gaga

Nice quick delish pasta dish. Would definitely make again

peg

Made pretty much per recipe and was ok. Had a little bit leftover so warmed it up in small frying pan with butter and added an egg to make a lovely jammy sauce. Was really tasty with a squirt of Saracha (of course)

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