Back to Recipe Menu

Fettuccine with asparagus & fresh herb cream


  • Snap off the woody ends of the asparagus and slice on the diagonal (peel if necessary). Set aside. 
  • Then put the stock and cream in a heavy-bottomed pan and gently reduce by one-third. 
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente, adding the asparagus for the last minute or so. Drain well. 
  • Then stir 3-4 tbsp grated parmesan through the sauce. Add the drained pasta and asparagus with the herbs and toss well. 
  • Serve with extra parmesan sprinkled on top, if you like. 
  • nb.  Only use asparagus in season.


  • 2-3 bunches asparagus
  • ½ cup vegetable stock
  • ½ cup cream
  • 400 gm fettuccine
  • sea salt & freshly ground pepper
  • 5-6 tbsp freshly grated parmesan
  • about 1 cup mixed chopped fresh herbs, eg. parsley, basil, mint, chives (NOT strong ones)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm