Toss spaghetti with panko bread crumb-coated white asparagus for a restaurant-quality vegetarian dinner.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid; set aside.

  • In a deep 12-inch skillet heat oil and butter over medium-high heat. Add asparagus; cook 5 minutes or until almost tender and beginning to blister, stirring occasionally. (Butter will turn golden brown.) Add garlic; cook 1 to 2 minutes, until garlic is golden and asparagus is blistered.

  • Meanwhile, heat a small skillet over medium heat. Add hazelnuts and panko. Cook 8 minutes or until golden, stirring occasionally. Remove from heat; transfer to a bowl. Stir in cheese.

  • Add spaghetti, lemon juice, peppercorns, and salt to skillet with asparagus; toss to combine. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with half the panko mixture; toss again. Top with remaining panko mixture. If desired, drizzle with hazelnut oil. Sprinkle with parsley. Makes 6 servings. *Tip: To toast nuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake 10 minutes or until golden, stirring once. Transfer to a kitchen towel. Rub to remove skins.


To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake about 10 minutes or until slightly golden, stirring once. Place warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

Nutrition Facts

305 calories; 15 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 16 mg cholesterol; 254 mg sodium. 272 mg potassium; 35 g carbohydrates; 3 g fiber; 3 g sugar; 9 g protein; 0 g trans fatty acid; 647 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 129 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

Reviews (1)

9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
For this recipe I omitted the nuts because I don't particularly care for nuts in my pasta dishes and it was wonderful! I also added crushed red pepper flakes for a hint of spice. So good!