This asparagus with pepper and Parmesan channels the famous Cacio e Pepe pasta, with a topping of cheese and pepper sauce. Easy and delicious way to enjoy Spring asparagus!

asparagus with parmesan and pepper sauce

If you are a fan of the famous cheese and pepper pasta version Cacio e Pepe, you will love this asparagus with parmesan and pepper sauce. It’s both easy and delicious and a great way to enjoy Spring asparagus.

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.

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Ingredients and substitutions

Asparagus – thinner asparagus spears are the best option, but not too thin, so they don’t over-cook.

Whole milk – this would be the 3 – 3.5% butterfat milk. It is recommended for creamiest results. 2% milk would be a good substitute for a slightly less creamy sauce.

asparagus with parmesan and pepper sauce

Making ahead

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.

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asparagus with parmesan and pepper sauce

Get the Recipe: Asparagus Cacio e Pepe

Bringing the classic cheese and pepper pasta sauce to your Spring asparagus, with asparagus topped with a cacio e pepe inspired sauce.
5 stars from 5 ratings
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients

  • 1 lb asparagus
  • 2 teaspoons extra virgin olive oil
  • Salt and freshly ground pepper

Cacio e Pepe Sauce:

  • 1 1/2 Tablespoons unsalted butter
  • 1 Tablespoon all purpose flour
  • 1 1/2 cups whole milk
  • 3/4 cup shredded Parmesan
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Instructions
 

  • Heat oven to 425F. (regular bake setting/not fan assisted).
  • 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.
Cuisine: International
Course: Side Dish
Author: Jennifer Maloney
Serving: 1serving, Calories: 216kcal, Carbohydrates: 10g, Protein: 12g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 487mg, Potassium: 367mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1285IU, Vitamin C: 6.4mg, Calcium: 353mg, Iron: 2.7mg
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