Pasta Twists with Asparagus Sauce

This asparagus pasta is comfort food dressed in spring green. A quick butter-olive oil roux, a pint of half-and-half, and a crumbled bouillon cube build a silky cream sauce that coats every twist. The asparagus tips get sauteed first, then set aside so they stay tender and bright instead of turning to mush in the sauce.

The butter-and-olive-oil combination in the base gives you the best of both: butter’s richness for the roux and olive oil’s fruity depth for the overall flavor. Two tablespoons of flour stirred in creates the thickener. Add the half-and-half slowly, mixing well at each addition to prevent lumps.

A bouillon cube dissolved directly into the sauce is the shortcut that adds savory depth without making stock from scratch. Crumble it fine before stirring in so it dissolves completely. No gritty bits.

The asparagus tips go back in at the very end, just long enough to warm through. Serve everything over hot pasta twists and finish with grated cheese on top.

Kitchen Tips

• Use the tips and the most tender parts of the asparagus stalks. Woody ends won’t soften enough in the brief saute.
• Stir the half-and-half in slowly on low heat. Adding it all at once to hot flour creates lumps that are hard to smooth out.
• The sauce thickens as it sits. If you’re not serving immediately, thin it with a splash of pasta water when reheating.
• Any short pasta shape works here. Rotini, penne, or farfalle all catch the sauce well.

Variations

• Lemon asparagus pasta: Stir in the zest of one lemon and a squeeze of juice right before serving for a brighter, more spring-forward flavor.
• Add protein: Toss in sliced grilled chicken or sauteed shrimp to turn this side dish into a full dinner.