Lemon and Asparagus Pasta

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

This Lemon and Asparagus Pasta recipe yields a bright, fresh bowl of springtime goodness.  Asparagus, white wine, and fresh lemons always say spring to me and they’re welcomed flavors after the heavy winter dishes that helped keep us warm in the fleeting cold weather.  The bright flavors of lemon juice and freshly grated lemon rind add a crispness   while the presentation is pretty and inviting.  With only a few ingredients, some patience to shred the asparagus and a quick sauté in a hot pan, this dish can be made quickly and inexpensively.   The flavors are refreshing and delicious; the result is a perfect meal to welcome warmer weather, springtime blossoms, and new beginnings.

As many of you know, I often create recipes according to my mood or by what looks fresh and seasonal at the market.  As a result, the process often involves a little of this and that, so as you are tossing in all the fresh goodness, don’t be shy about adding a bit more wine or chicken stock for moisture, more Umbria blend for crunch, or more seasoning to your own personal liking.  In addition, although I usually try to cook with a “healthy” type pasta such as 100% whole wheat, brown rice flour or a 100% quinoa pasta, for purposes of this recipe post I used a semolina spaghetti pasta because it makes for a prettier photograph!  Happy spring.

Lemon and Asparagus Pasta

Yield: serves 4


  • 1 tablespoon Umbria nut & spice mix
  • 1 bunch fresh asparagus
  • 8-10 ounces spaghetti pasta
  • ½ - ¾ cup white wine
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • sea salt
  • fresh parmesan cheese


  1. After washing and drying asparagus, cut the tip off each stalk (about 2 inches) and set aside in a bowl. Take the remaining stalk and using a vegetable peeler, make long shreds of the entire stalk until you cannot peel any more. If there is a thick strand leftover, slice it lengthwise to make it thinner, much like the other strands. This takes a bit of patience. 🙂 After shredding all the stalks, set these aside in a large bowl.
  2. Cook the spaghetti noodles in a large stock pot of very salted, boiling water until it is al dente and not overly cooked. Drain the noodles and set these aside in a large bowl with a slight drizzle of olive oil tossed in so they do not stick to one another as they cool.
  3. Using the same stock pot from the noodles, heat 1 tablespoon of olive oil and toss in the asparagus tips which were set aside earlier. Add a pinch of salt and toss gently just until they are bright green but still crisp (less than one minute if the oil is hot). Remove from heat and set aside in a bowl.
  4. To the same pot, add the 2 tablespoons butter, 2 tablespoons olive oil and a generous pinch of salt. Add in the shredded asparagus and toss gently as they begin to wilt and soften. Don't over cook them, it goes quickly. Add in the wine, the Umbria nut & spice mix, and the fresh lemon juice. Add the spaghetti noodles. Toss gently until the asparagus and noodles are incorporated then serve the pasta in individual serving bowls. Top and garnish each serving with asparagus tips, grated lemon rind, more Umbria blend, and large shreds of fresh parmesan cheese. Use a vegetable peeler on a block of cheese to yield large shaved slices. Serve immediately.

Lemon and Asparagus Pasta - Glory Kitchen
Lemon and Asparagus Pasta - Glory Kitchen
Lemon and Asparagus Pasta - Glory Kitchen
Lemon and Asparagus Pasta - Glory Kitchen
Lemon and Asparagus Pasta - Glory Kitchen
Lemon and Asparagus Pasta - Glory Kitchen
Lemon and Asparagus Pasta - Glory Kitchen