Asparagus “Pasta” with Garlicky Breadcrumbs

Pasta or noodle without carb is something my family wants to eat with abandon. I often use zucchinis and other root vegetables, spiralized to make a vegetarian “pasta.” Along the same line, I also stock organic edamame spaghetti in the pantry. Have you checked the prices on these? They are five times the unit price of wheat-flour-based spaghetti.

The concept of asparagus pasta, which I have not made before, is compelling. And you don’t need a special equipment other than a peeler. I found this Ellie Krieger’s recipe in the Washington Post.

First, remove the tips of the asparagus. Hold the woody end of the asparagus and peel a narrow strip along the stem. This is a bit fussy to do than I’d have liked. The prep work takes time and attention. I was left with some odd pieces of asparagus that I had to find ways to use or to dispose. Getting thick asparagus is key to make the even-sized ribbons of noodle.

The asparagus noodles are cooked by quickly sauteing on the stovetop with some olive oil. That takes two to three minutes. Finished with a splash of lemon juice. Toss the garlicky breadcrumbs on top. There you have it: a simply made vegetarian noodle dish with a faint taste of asparagus.

To me, the best attribute of this pasta is not defined by what it has, but what it doesn’t: carbohydrate.



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  • Reply
    Deb in Hawaii
    February 8, 2016 at 12:55 am

    This looks so delicious–definitely pinning the recipe. I love asparagus and can get it locally grown most of the year here.

    I finally saw the edamame pasta in Costco here the other day but it was still spendy and I wasn't sure I wanted to by it without knowing if I like it. 😉

  • Reply
    February 8, 2016 at 11:46 am

    As usual, this is a very beautiful dish! It appears that you were very talented with your vegetable peeler because your asparagus noodles are beautiful! This is one very special meal.

  • Reply
    Joyce Rachel Lee-Bates
    February 8, 2016 at 12:02 pm

    This is such a neat idea!

  • Reply
    February 8, 2016 at 5:03 pm

    The edamame pasta is nothing special other than the convenience of it. A bit on the dry side. I would stick with the fresh-made one any day.

  • Reply
    February 8, 2016 at 9:10 pm

    I love asparagus and this looks yummy!

  • Reply
    kitchen flavours
    February 16, 2016 at 2:38 pm

    I love asparagus, but they are quite costly over here.
    Making them into noodles is a healthier choice over any wheat noodles. You have sliced the asparagus beautifully, I'm not sure that I can do such a neat job!

  • Reply
    March 7, 2016 at 4:13 am

    What a great idea to make 'noodles' from asparagus. It is one of my fave veggies. Definitely have to try this one.

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