Get the Recipe: Asparagus Cacio e Pepe
Bring the classic cheese and pepper pasta sauce to your Spring asparagus, this asparagus is topped with a cacio e pepe-inspired sauce.
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. (non-convection/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 it. 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.
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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