Ina Garten’s Cacio e Pepe Asparagus: A Luxurious Spring Recipe

Springtime calls for a vibrant asparagus cacio e pepe recipe that celebrates fresh, seasonal ingredients with a delightful twist.

Ina Garten’s culinary magic turns simple components into an extraordinary pasta dish that sings with romano cheese and cracked pepper.

The bright green asparagus adds a crisp, elegant touch to the classic Roman-style pasta preparation.

Creamy cheese coats each strand, creating a luxurious texture that dances between rich and refreshing.

Bold black pepper weaves through the recipe, providing a subtle heat that complements the tender asparagus.

This elegant yet straightforward meal comes together in minutes, promising a restaurant-worthy experience right at your dining table.

Grab your ingredients and let the flavors of Italy inspire your next memorable meal.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 206 kcal

Servings: 4

Ingredients You’ll Need for Ina Garten’s Asparagus Cacio e Pepe

• Asparagus: Choose bright green, firm stalks with tight tips, ensuring maximum flavor and crisp texture. Thinner spears are more tender and delicate.

• Pecorino Cheese, Parmesan Cheese: Select high-quality, aged cheeses for robust, nutty undertones. Grate fresh for optimal melting and rich flavor profile.

• Butter: Use unsalted, high-quality butter for smooth, rich coating. Look for creamy, pale yellow butter from grass-fed cows.
• Kosher Salt, Black Pepper: Opt for freshly ground black pepper and kosher salt to elevate seasoning. Grind pepper just before using for maximum aromatic impact.
• Lemon: Choose bright, firm lemons with smooth skin, indicating juiciness. Organic lemons provide more intense citrus notes.
• Fleur de Sel or Sea Salt: Select fine, delicate finishing salt to add subtle mineral crunch and enhance overall dish complexity.

Kitchen Tools for Cacio e Pepe with Spring Asparagus

• Large Pot: Essential for boiling water and blanching asparagus.
• Vegetable Peeler: Perfect for removing tough asparagus ends and creating smooth spears.
• 10 × 13-inch Baking Dish: Ideal for roasting asparagus evenly and presenting the dish.
• Colander: Needed to drain blanched asparagus quickly and efficiently.
• Cheese Grater: Great for grating fresh Pecorino and Parmesan cheese.
• Pastry Brush or Spoon: Useful for tossing asparagus with melted butter and seasonings.
• Measuring Spoons: Helps measure salt, pepper, and other precise ingredients accurately.
• Lemon Squeezer (optional): Convenient for extracting fresh lemon juice evenly.

Step-by-Step for Cooking Ina’s Fresh Pasta Favorite

• Oven Preparation

Get the oven nice and toasty at 450°F, creating the perfect warm environment for your delicious asparagus.

• Asparagus Transformation

Bring a big pot of salted water to a rolling boil. Gently trim those woody ends and give the bottom of each spear a light peeling. Dunk the asparagus for a quick 3-4 minute bath, then rescue them from the water.

• Cheesy Roasting Adventure

Arrange the blanched asparagus in a baking dish. Drizzle with melted butter and shower with a sprinkle of salt and pepper. Generously coat with a snowfall of Pecorino and Parmesan cheese. Let the oven work its magic for 5 minutes until the cheese turns gloriously melty.

• Zesty Finale

Add a bright splash of lemon juice and a delicate dusting of fleur de sel. Serve immediately while the asparagus is hot and the cheese is wonderfully gooey.

Flavor Tips & Variations for a Cacio e Pepe Twist

• Choose firm, bright green spears with tight, compact tips for the best flavor and texture. Avoid limp or discolored stalks that indicate aging.
• Check asparagus after 3-4 minutes of roasting to prevent overcooking. Thinner spears will need less time, while thicker ones might require an extra minute.
• Experiment with different hard cheeses like Grana Padano or aged Asiago if Pecorino and Parmesan aren't available. Each cheese brings a unique tangy profile to the dish.
• Sprinkle fresh chopped herbs like thyme or basil just before serving to add a bright, aromatic dimension to the roasted asparagus.
• Blanch and dry asparagus up to a day in advance, storing in the refrigerator to streamline meal preparation and reduce day-of cooking stress.

Serving This Asparagus Dish with Elegance

• Elevate Your Dining Experience: Pair this roasted asparagus with grilled chicken or pan-seared salmon for a complete, elegant meal that impresses guests.
• Create a Rustic Spread: Serve the dish family-style on a large wooden board, letting diners help themselves to the cheesy, lemony asparagus spears.
• Transform into an Appetizer: Cut the asparagus into smaller pieces and serve as a sophisticated starter with crisp white wine, perfect for cocktail parties or gatherings.
• Add Textural Crunch: Sprinkle toasted pine nuts or breadcrumbs over the roasted asparagus for an extra layer of delightful texture and nutty flavor.

Best Way to Keep Leftovers Fresh

• Prep Ahead: Trim and peel asparagus up to 24 hours before cooking, storing in a sealed container with damp paper towel in the refrigerator to maintain freshness.
• Refrigerate Wisely: Store leftover roasted asparagus in an airtight container for up to 3 days, understanding the texture might slightly change after reheating.
• Reheat Carefully: Warm refrigerated asparagus in a 350°F oven for 5-7 minutes to maintain crispness and prevent soggy edges, adding a sprinkle of fresh cheese if desired.
• Freeze Sparingly: While possible to freeze roasted asparagus, the delicate texture suffers, so enjoying immediately offers the best culinary experience.

Rustic Asparagus Cacio e Pepe Recipe

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4.6 from 14 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Ina Garten’s asparagus cacio e pepe elevates classic Italian pasta with fresh spring ingredients. Creamy pecorino and black pepper create a luxurious sauce that perfectly complements tender asparagus spears you will savor.

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Ingredients

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• 3 tablespoons (45 ml) freshly grated Italian Pecorino cheese
• 1 tablespoon (15 ml) freshly grated Italian Parmesan cheese
• 1½ pounds (680 grams) thick asparagus spears
• 2 tablespoons (28 grams) unsalted butter
• ½ lemon (juiced)
• Kosher salt
• Freshly ground black pepper
• Fleur de sel or sea salt (for garnish)

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Instructions

1. Blanching: Bring a large pot of water to a vigorous boil, heavily seasoned with kosher salt. Trim asparagus spears, delicately peeling bottom 2 inches with a vegetable peeler. Submerge in boiling water for 3-4 minutes until crisp-tender, then rapidly cool in an ice bath to preserve vibrant color and texture.
2. Preparation: Preheat oven to 450°F (230°C). Transfer blanched asparagus to a baking dish, coating with melted butter and seasoning with kosher salt and ground black pepper. Arrange spears in an elegant, slightly overlapping formation.
3. Cheese Topping: Lavishly sprinkle grated Pecorino and Parmesan cheeses over the asparagus, ensuring an even, generous coverage.
4. Roasting: Place the cheese-covered asparagus in the preheated oven, roasting for 5 minutes until the cheese melts and develops a golden, crispy exterior.
5. Finishing: Remove from oven and drizzle with fresh lemon juice. Garnish with a delicate sprinkle of fleur de sel or sea salt. Serve immediately while warm and aromatic.

Notes

• Blanch with Precision: Achieve the perfect al dente texture by timing the asparagus blanching exactly 3-4 minutes, then shock in ice water to stop cooking and preserve vibrant green color.
• Salt Matters: Generously season boiling water and final dish with kosher salt to enhance the vegetable’s natural flavor and elevate the overall taste profile.
• Cheese Selection Tip: Use freshly grated Pecorino and Parmesan for maximum flavor complexity and optimal melting performance.
• Oven Timing Crucial: Watch carefully during the 5-minute roasting to ensure cheese melts beautifully without burning, creating a golden crispy top.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 206
• Sugar: 2 g
• Sodium: 305 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 30 mg