Lime Asparagus Spaghetti

Asparagus has a fresh, almost grassy taste with a hint of sweetness, especially if you purchase the pencil-thin young asparagus. Part of the charm of this pretty salad is the long asparagus strips, which look like noodles.

Asparagus is an excellent source of vitamin A, helping to support healthy eyes and reducing inflammation in the body.

Serving size

1 serving

Makes

6 servings

Prep time: 5min
Cook time: 20min
Total: 25min

Ingredients

1 pound asparagus spears, trimmed and cut into 2-inch pieces

2 teaspoons olive oil

2 teaspoons garlic, minced

2 teaspoons all-purpose flour

1 cup unsweetened store-bought rice milk (or use Homemade Rice Milk)

Juice and zest of ½ lemon

1 tablespoon fresh thyme, chopped

Black pepper, freshly grounded, to taste

2 cups cooked spaghetti

¼ cup Parmesan cheese, grated

Nutrition Info

Makes: 6 servings  Serving size: 1 serving

Calories

128

Fat

3 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

4 mg

Carbohydrates

19 g

Sugar

4 g

Fiber

2 g

Protein

6 g

Sodium

77 mg

Calcium

109 mg

Phosphorus

117 mg

Potassium

202 mg

Instructions

  1. Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus and blanch until crisp-tender, about 2 minutes. Drain and set aside.
  2. In a large skillet over medium-high heat, heat the olive oil. Add the garlic, and sauté until softened, about 2 minutes. Whisk in the flour to create a paste, about 1 minute.
  3. Whisk in the rice milk, lemon juice, lemon zest, and thyme.
  4. Reduce the heat to medium and cook the sauce, whisking constantly, until thickened and creamy, about 3 minutes.
  5. Season the sauce with pepper.
  6. Stir in the spaghetti and the asparagus.
  7. Serve the pasta topped with the Parmesan cheese.

Spaghetti looks lovely with the slender asparagus, but any pasta shape will work. Try farfalle, penne, or corkscrew cavatappi for this dish.
To learn how to make your own rice milk, check out this ‘Homemade Rice Milk‘ recipe!