April 19, 2015

Pasta in cream sauce with aspargus, dill and lime

Everything turns more and more green outside from day to day. And one vegetable, which really is a spring vegetable is asparagus.

So I when I saw this recipe in the weekly magazine "Femina", issue 15/2015, I knew, that I had to make it due to the use of asparagus.

The taste of the pasta sauce is good, however I would like some more texture as the paste is very liquid.

Pasta in cream sauce with asparagus, dill and lemon: - 4 servings

  • 400 g pasta
  • 2 x 500 g green asparagus
  • 3 spring onions
  • organic lime - zest and juice
  • dill - finely chopped
  • 2 tablespoons of olive oil
  • 1 dl cooking water from the pasta
  • 1 dl dairy whipping cream, 38% fat
  • Parmesan cheese - finely grated
  1. Clean the asparagus, and crack of the ends, where the asparagus naturally crack.
  2. Cut the asparagus into a length of 5 cm.
  3. Finely chop the spring onions.
  4. Boil the pasta.
  5. Heat up the oil on a pan.
  6. Fry the asparagus pieces
  7. Add in the spring onions and lime zest.
  8. Pour pasta water, dairy cream and lime juice into the pan with asparagus.
  9. Boil up the cream sauce.
  10. Season with salt and pepper.
  11. Drain the water from the pasta.
  12. Pour the cream sauce over the pasta.
  13. Top of with grated Parmesan and dill.
  14. Enjoy your green looking meal as you look in a spring green garden :-)


  1. Yes, the asparagus season is here again :-)

  2. Both you and I are big fans of the white asparagus. However, now we can at least the green green asparagus grown in Spain instead of the one from Chile, so we are getting closer and closer to "real" asparagus season :-)


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