Spaghetti with Seared Asparagus


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

spaghetti with seared asparagus
Photo: Andy Lyons
Total Time:
45 mins
5 cups


  • 8 ounce dried spaghetti

  • 2 tablespoon olive oil

  • 2 tablespoon butter

  • 1 ½ bunches asparagus (12 oz.), washed, trimmed and cut into 2-inch pieces

  • 6 cloves garlic, minced

  • cup hazelnuts or almonds, toasted and coarsely chopped*

  • cup panko bread crumbs

  • cup finely shredded Asiago or Parmesan cheese (1 oz.)

  • 3 tablespoon lemon juice

  • ½ teaspoon kosher salt

  • ½ teaspoon cracked green or black peppercorns

  • 1 tablespoon hazelnut oil (optional)

  • 1 tablespoon chopped Italian parsley


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

  2. 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.

  3. 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.

  4. 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 (per serving)

305 Calories
15g Fat
35g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 305
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 254mg 11%
Total Carbohydrate 35g 13%
Total Sugars 3g
Protein 9g
Vitamin C 8.4mg 42%
Calcium 81mg 6%
Iron 2.9mg 16%
Potassium 272mg 6%
Folate, total 129mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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