Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

45 mins
5 cups


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; fat 15g; cholesterol 16mg; saturated fat 5g; carbohydrates 35g; mono fat 8g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 9g; vitamin a 646.8IU; vitamin c 8.4mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 3.4mg; vitamin b6 0.2mg; folate 129mcg; sodium 254mg; potassium 272mg; calcium 81mg; iron 2.9mg.