Brandelli with asparagus sauce is torn fresh pasta tossed in a creamy asparagus and onion sauce with Parmesan, ready in about 50 minutes. It serves 4 and works as a spring main dish or a first course.
Why This Recipe Works
The pasta is torn by hand, not cut. Tearing the dough into uneven 2-inch pieces gives you ragged edges that catch the sauce, and every bite has a slightly different texture.
The sauce uses the lower stems of the asparagus, which are tender once cooked but too thick to serve whole. Mashing them with a fork into butter, soft onion and milk turns them into a smooth, creamy coating with no cream needed.
The tips are kept whole and warm, then added at the end. That way they stay firm and green on top of the plate instead of dissolving into the sauce.
Brandelli with Asparagus Sauce Ingredients
For the sauce
- 1 pound large asparagus spears, peeled and trimmed
- 6 tablespoons (3 ounces) butter
- 1 large onion, finely sliced
- 3 tablespoons milk
For the pasta
- 1 pound fresh pasta dough
- 3 ounces freshly grated Parmesan (about 3/4 cup)
- Salt and freshly ground black pepper
How To Make Brandelli with Asparagus Sauce
Cook the asparagus
- Boil the asparagus: Drop the asparagus into boiling water and cook for 15 to 20 minutes, until tender. Lift the spears out of the pan with tongs or a slotted spoon.
- Separate tips and stems: Cut about 2 inches off the tips and keep them warm for the garnish. Cut the lower part of the stems into 1/2-inch pieces, which will cook down into the sauce.
Make the sauce
- Soften the onion: Melt the butter in a pan over gentle heat. Fry the onion slowly until it is just soft, so it sweetens without browning.
- Cook the stems: Add the small asparagus pieces and the milk. Cook for 5 to 6 minutes, until the pieces are very soft.
- Mash smooth: Mash the asparagus with a fork until the sauce is smooth. Keep it on very low heat while you cook the pasta.
Shape and cook the brandelli
- Tear the dough: Tear off 2-inch pieces of rolled-out dough at random. Uneven pieces are the point, so don’t try to make them match.
- Boil the pasta: Cook the pieces in boiling salted water for 3 to 4 minutes, until al dente, then drain.
- Toss and serve: Mix the pasta with the sauce, add the Parmesan, and toss well. Season with salt and pepper to taste, then top each plate with the reserved asparagus tips.
Recipe Tips
- Peel the stems: Large asparagus has tough, stringy skin on the lower stems. Peeling it keeps the sauce smooth instead of fibrous.
- Use a rolled sheet: Roll the dough thin before tearing. Thick pieces cook unevenly and feel heavy next to the soft sauce.
- Grate the Parmesan fresh: Freshly grated cheese melts into the sauce. Pre-grated cheese can stay grainy.
- Loosen if needed: If the sauce thickens while the pasta cooks, toss in a spoonful of the pasta water to loosen it.
What To Serve With Brandelli with Asparagus Sauce
Serve the brandelli right away, while the sauce is still creamy. A simple green salad and a glass of dry white wine suit it well.
How To Store
- Fridge: Keep leftovers in a covered container in the fridge for up to 3 days.
- Reheat: Warm gently in a pan with a splash of milk or water, stirring until hot all the way through.
- Freezer: The sauce freezes for 2 to 3 months, but the pasta turns soft, so freeze the sauce alone and thaw it in the fridge.
FAQs
Can I use store-bought pasta instead of fresh dough?
Yes, though the torn shape is the charm of this dish. Buy fresh lasagna sheets and tear them, or use dried pappardelle and cook it by the package directions.
Is this recipe vegetarian?
Yes, it has no meat or fish. Parmesan is traditionally made with animal rennet, so check the label if you cook for strict vegetarians.
Can I make the sauce ahead of time?
Yes. Make it up to 2 days ahead and keep it in the fridge. Reheat it gently with a splash of milk before tossing it with freshly cooked pasta.
Why is my sauce stringy?
The stems were probably not peeled or not cooked long enough. Peel large spears well, boil them until very tender, and mash the pieces thoroughly.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 620 kcal
- Total Fat: 29g
- Total Carbohydrate: 68g
- Dietary Fiber: 5g
- Protein: 22g
Brandelli with Asparagus Sauce
4
servings15
minutes35
minutes50
minutesFresh pasta torn by hand and tossed in a smooth asparagus and onion sauce with Parmesan. A spring dinner for 4 that comes together in under an hour.
Ingredients
- For the sauce
1 pound large asparagus spears, peeled and trimmed
6 tablespoons (3 ounces) butter
1 large onion, finely sliced
3 tablespoons milk
- For the pasta
1 pound fresh pasta dough
3 ounces freshly grated Parmesan (about 3/4 cup)
Salt and freshly ground black pepper
Directions
- Boil the asparagus: Drop the asparagus into boiling water and cook for 15 to 20 minutes, until tender. Lift the spears out of the pan with tongs or a slotted spoon.
- Separate tips and stems: Cut about 2 inches off the tips and keep them warm for the garnish. Cut the lower part of the stems into 1/2-inch pieces, which will cook down into the sauce.
- Soften the onion: Melt the butter in a pan over gentle heat. Fry the onion slowly until it is just soft, so it sweetens without browning.
- Cook the stems: Add the small asparagus pieces and the milk. Cook for 5 to 6 minutes, until the pieces are very soft.
- Mash smooth: Mash the asparagus with a fork until the sauce is smooth. Keep it on very low heat while you cook the pasta.
- Tear the dough: Tear off 2-inch pieces of rolled-out dough at random. Uneven pieces are the point, so don’t try to make them match.
- Boil the pasta: Cook the pieces in boiling salted water for 3 to 4 minutes, until al dente, then drain.
- Toss and serve: Mix the pasta with the sauce, add the Parmesan, and toss well. Season with salt and pepper to taste, then top each plate with the reserved asparagus tips.
