White Wine Asparagus Fettuccine

Wine adds a bright and springy sauce to this White Wine Asparagus Fettuccine, making for a quick and easy dinner recipe that is perfect for spring. 

Growing Asparagus

We’ve had our first garden “oops.”

It involves our asparagus.

As excited as we were for the second year of the asparagus plants, hoping for at least one good cutting and a few more shoots, we were a bit baffled when we only saw four shoots come up, the same four we planted.

Weren’t they supposed to magically multiply as the roots became established?

We thought maybe it just took a few years, but then a friend with an asparagus patch stopped by, and, truly baffled by our thinner-than-half-your-pinkie asparagus, he came to the conclusion that our poor asparagus wasn’t getting enough sunlight.

Sad asparagus.

Now it’s time to look into how to transplant these babies to a sunnier locale. And it looks like we won’t be eating asparagus from our yard this year.

Thankfully there are farmers markets, so we can still enjoy the spring bounty.

Our White Wine Asparagus Fettuccine Recipe

We’ve been loading up on the asparagus, because, we could eat this quick and simple pasta dish every day.

White wine and parsley add a light and bright sauce to thick fettuccine noodles, whose texture is the perfect complement to still-slightly-crisp, blanched asparagus.

It’s the perfect spring-time meal.

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Asparagus and White Wine Fettuccine

Wine adds a bright and springy sauce to this White Wine Asparagus Fettuccine, making for a quick and easy dinner recipe that is perfect for spring. 

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Dinner

Cuisine: Italian

Servings: 3 people

Calories: 376kcal

Author: Sarah | Curious Cuisiniere

Ingredients

• 8 cups water, divided
• ½ tsp salt
• 8 oz fettuccine noodles
• ½ lb asparagus, woody ends trimmed, spears cut in half
• ½ tsp olive oil
• 1 onion, diced
• 1 Tbsp unbleached all-purpose flour
• 1 c sauvignon blanc * or other dry white wine
• 1 ½ tsp parsley
• ¾ tsp salt

Instructions

• In a large saucepan, bring 4 cups of water to a boil. Add salt and pasta. Simmer, uncovered, 9-10 minutes, until pasta is al dente. Drain and set aside in a serving bowl.
• In a medium saucepan, bring another 4 cups of water to a boil. Add asparagus and blanch for 1-2 minutes, until brightly colored. Remove from the water and immediately rinse spears in cool water to stop them from cooking further and becoming limp.
• In a large, non-stick sauté pan. Heat ½ tsp oil. Add diced onion and saute over medium-high heat, 2-3 minutes, until the onions begin to soften.
• Add flour to the softened onions, and mix until all the flour is moist. Add wine, and simmer until thickened, 4-5 minutes. Mix in parsley and salt.
• Add the sauce to the drained pasta and mix to coat.
• Top with asparagus spears to serve.

Notes

*More importantly than the type, make sure this is a wine you would enjoy drinking, since most of the flavor in this dish comes from the wine sauce.

Nutrition

Calories: 376kcal | Carbohydrates: 63.5g | Protein: 12.8g | Fat: 2.1g | Sodium: 981mg | Fiber: 11.5g | Sugar: 5.7g

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/