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Non-Cream Creamed Asparagus Pasta Sauce

I love buying asparagus in bulk when it is in season in early spring. It is when this vegetable is most flavorful and at the best price. I recently bought over 2 pounds and have been experimenting with ways to use it within a one week timeframe. For this post, I tried to transform asparagus into a creamy pasta sauce, but with my dairy allergy, I was trying to do it without using any cream or dairy. My experiment worked! It was so flavorful and delicious when mixed in with cooked spaghetti. Give this recipe a try if you are tempted by asparagus in the store and want inspiration on how to cook it.

  • 8 ounces pasta of your choosing (half a box/packet)
  • 2 tablespoons olive oil
  • 12-15 asparagus spears
  • 1/4 cup diced onion or 1 tablespoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon garlic powder
  • 2 teaspoons lemon juice
  • 1 cup chicken or vegetable broth (if you are okay with dairy, you can substitute 1/2 cup of broth with 1/2 cup of half and half)
  • 1/4 cup grated parmesan or pecorino cheese for topping the pasta (optional)
  • Cook the pasta.
  • Snap the ends of the spears off by bending them. They will snap where they are tender.
  • Dice the asparagus into 1-1.5 inch chunks.
  • Heat the oil over medium heat. Add the asparagus, onions, salt, and pepper and cook for 3-4 minutes.
  • Add the flour and garlic powder and stir to evenly coat everything with flour. 
  • Add the lemon juice and 2-4 tablespoons of broth. Smooth out any clumps of flour.
  • Add the remaining broth and simmer for 5 minutes.
  • Pour the mixture into a blender and blend on high for 1 minute until smooth. Be careful blending hot liquids to allow the steam to release by cracking the lid or covering with a towel instead of the lid.
  • Pour the blended asparagus sauce over the cooked pasta and stir to coat. Add the cheese when serving.