As we’ve continued to hunker down at home, our bean intake has increased. It’s not that we weren’t eating them before, it’s just I’m cooking many more meals than I had been. So, all this bean-ness is spilling over to the website.
That said, the beans in this asparagus pasta are secondary to everything else. The asparagus is prominent and shaved to resemble the pasta while the sauce is kept simple with parmesan, bean liquid, and pasta liquid if needed.
This pasta is excellent if you find yourself with some of the thicker asparagus stalks. I like using shaved asparagus because I can add it in at the end to keep some of the texture (I’m not one for overly cooked, sad asparagus). Barely cooking the shaved asparagus at the end gives it just enough notice, so it doesn’t get lost in the pasta.
This asparagus pasta is not one of those recipes I’m going to give you a ton of bean swaps.