This Asparagus Cacio e Pepe channels the famous pasta – with Cheese and Pepper. Easy and delicious way to enjoy Spring asparagus!
If you are a fan of the famous cheese and pepper pasta version, you will love this Asparagus Cacio e Pepe. It’s both easy and delicious and a great way to enjoy Spring asparagus. I thought I would share this one last recipe that might be useful for anyone looking for an addition to their Easter meal.
The sauce cooks up quickly on the stove-top as a simple white sauce, filled with Parmesan and freshly ground pepper. Pour over your asparagus on a baking sheet and roast for 15 minutes. Pop under the broiler to brown it up if you like and enjoy.
Wishing all those that are celebrating a wonderful Easter weekend! I’ll see you on the other side :)
Cook’s Notes for Asparagus Cacio e Pepe
You can make the sauce ahead if you like, and refrigerate. Since the sauce with thicken in the fridge, you’ll want to re-warm the sauce a bit before using, so that it pours nicely overtop of the asparagus. You could do this in the microwave, if you like.
Asparagus Cacio e Pepe
Ingredients
- 1 lb asparagus
- 2 tsp olive oil
- Salt and freshly ground pepper
Sauce:
- 1 1/2 Tbsp unsalted butter
- 1 Tbsp all purpose flour
- 1 1/2 cups whole milk
- 3/4 cups shredded Parmesan
- 1 tsp freshly cracked black pepper
- 1/4 tsp salt
Instructions
- Heat oven to 425F.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in milk. Bring to a simmer and cook for 5 minutes.Remove from heat and stir in Parmesan, pepper and salt.
- Lay asparagus in a single layer on a parchment-lined baking sheet. Brush with olive oil and season with some salt and pepper. Pour sauce over the middle of the spears, from side to side, leaving the top and bottom of the asparagus spears exposed. Roast in preheated oven for about 15 minutes, or until asparagus is just tender. Place pan under the broiler for a minute or so to brown up the cheeses sauce.
- Remove from oven and let stand a few minutes. Using a spatula, carefully transfer asparagus (with sauce) to a serving plate.
Nutrition
Mary Ann | The Beach House Kitchen says
I love spring asparagus dishes Jennifer! I’ll be adding this one to my list. It looks soooo good!
Jennifer says
Thanks Mary Ann :)
Laura | Tutti Dolci says
Such a delicious way to enjoy spring asparagus!
Jennifer says
Thanks Laura :)
Dawn - Girl Heart Food says
Love the twist on a classic!! That sounds dreamy, Jennifer. Bit of bread for swiping up that sauce and some vino and I’m one happy lady! Happy weekend!
Jennifer says
Thanks Dawn and you, too!
annie@ciaochowbambina says
This is AMAZING!! So simple but so delicious!
Jennifer says
Thanks Annie!
Tricia @ Saving Room for Dessert says
I agree with Cheyanne – such a terrific combo! I could east asparagus every single day :) Perfect spring deliciousness!
Jennifer says
Thanks Tricia :)
Cheyanne @ No Spoon Necessary says
This is such a genius mash up, Jennifer!!! I absolutely adore asparagus, and that melty cheese has me drooling!! So much yum!! Cheers!
Jennifer says
Thanks Cheyanne :) I love asparagus, too, especially with cheese ;)