This asparagus cacio e pepe channels the flavours of the popular pasta. An easy and delicious way to enjoy Spring asparagus!

Asparagus cacio e pepe on baking sheet with fork.

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.

Jump to:

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.

Parmesan cheese – freshly grated Parmesan cheese is recommended for the best results.

Asparagus cacio e pepe on baking sheet with fork.

Making ahead and storing

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.

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.

Asparagus cacio e pepe on baking sheet.

Get the Recipe: Asparagus Cacio e Pepe

Bringing the classic cheese and pepper sauce to your Spring asparagus, with asparagus topped with a cacio e pepe inspired sauce.
5 stars from 5 ratings
Print Recipe Pin This Leave a Review
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 butter
  • 1 Tablespoon all-purpose flour
  • 1 1/2 cups milk, 2 or 3% milk recommended
  • 3/4 cup Parmesan cheese, freshly grated
  • 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 the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute. Whisk in the milk. Bring to a simmer and cook for 5 minutes. Remove from the heat and stir in the Parmesan, pepper and salt.
  • Lay the asparagus in a single layer on a parchment-lined baking sheet. Brush with olive oil and season with some salt and pepper. Pour the sauce over the middle of the spears, from side to side, leaving the top and bottom of the asparagus spears exposed. Roast in the preheated oven for about 15 minutes or until the asparagus is just tender. Switch the oven to broil for a minute or so to brown up the cheese sauce.
  • Remove from oven and let stand a few minutes. Using a long spatula, carefully lift and transfer the asparagus with the sauce to a serving plate.

Notes

You can make the sauce ahead and refrigerate. The sauce will thicken a bit in the refrigerator but can be thinned with a splash of milk when reheating, if necessary. Reheat in the microwave or in a saucepan.
Cuisine: American, Canadian
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
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

More asparagus recipes to love!

Creamy Cheesy Baked Asparagus

Baked Asparagus with Cheese Sauce