This recipe is ideal at the beginning of spring when the market stalls offer the first asparagus to whet your appetite. 

Ingredients for 4/5 people

  • 500 gr Fresh Pasta
  • 300 gr of fresh asparagus
  • 80 gr of almond slices
  • 80 gr butter
  • Marjoram to taste
  • Grana Padano or Parmigiano Reggiano to taste

Try these pasta shapes:

You can also try 100% semolina pasta, whole-grain pasta or egg pasta.


Clean the asparagus and peel the stalks with a potato peeler. Boil them for 4/5 minutes and then let them cool in cold water with ice. Cut the stalks into pieces and leave the tops whole, leave this aside. In a pan melt the butter and quickly sauté the almonds and then add the chopped marjoram and asparagus. Cook the pasta in a large pot of salted boiling water. Drain it when it is ‘al dente’ and keep some pasta water aside. Mix the pasta into the pan with the sauce and a few ladles of pasta water to keep on cooking it.

Serve with some grated Grana Padano or Parmigiano Reggiano and a bit of butter.

Your ‘pasta fresca’ with butter, asparagus and almonds is ready

Buon Appetito!!

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A plate of exquisite Spaghettoni with butter, Almonds and Asparagus as per the recipe of Rawpasta Ljubljana

Spaghettoni with Butter, Asparagus and Almond Sauce