Garlic Butter Asparagus Linguine with Crispy Breadcrumbs

How to Make Garlic Butter Asparagus Linguine with Crispy Breadcrumbs

1. 1

   Step 1: Cook the linguine

   Bring a large pot of water to a rolling boil, add the kosher salt, and cook the linguine until just shy of al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta and set aside.

   For this step

   • 12 ozlinguine
   • 1 1/2 tspkosher salt
   
2. 2

   Step 2: Toast the breadcrumbs

   While the pasta cooks, heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the panko and cook, stirring frequently, until golden and crisp, about 3–5 minutes; season with a pinch of salt, transfer to a small bowl, and set aside.

   For this step

   • 3/4 cuppanko breadcrumbs
   
3. 3

   Step 3: Cook the asparagus

   In the same skillet, add the remaining 1 tablespoon olive oil and bring to medium-high heat. Add the asparagus pieces and sauté until bright green and tender-crisp, about 4–5 minutes; transfer to a plate and keep warm.

   For this step

   • 1 lbasparagus, trimmed and cut into 1-inch pieces
   
4. 4

   Step 4: Make the garlic butter sauce

   Reduce heat to medium, melt the unsalted butter in the skillet, then add the minced garlic and cook until fragrant, about 30–45 seconds (don’t let it brown). Stir in the lemon zest and juice, then add half the Parmesan and 1/3 cup of the reserved pasta water; simmer briefly until the sauce is smooth and slightly thickened.

   For this step

   • 4 tbspunsalted butter
   • 4 clovesgarlic cloves, minced
   • 1 mediumlemon (zest + 2 tbsp juice)
   
5. 5

   Step 5: Toss pasta with sauce and asparagus

   Return the drained linguine and cooked asparagus to the skillet and toss vigorously in the sauce, adding more reserved pasta water a tablespoon at a time if needed to reach a silky coating. Taste and adjust seasoning with additional kosher salt if necessary.
   
6. 6

   Step 6: Finish and serve with crispy breadcrumbs

   Divide the pasta among bowls, sprinkle generously with the toasted panko and the remaining Parmesan, and finish with a grind of black pepper and a lemon wedge if you like. Serve immediately so the breadcrumbs stay crunchy.

   For this step

   • 1/2 tspfreshly ground black pepper
   

1. Bring a large pot of water to a rolling boil, add the kosher salt, and cook the linguine until just shy of al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta and set aside.
2. While the pasta cooks, heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the panko and cook, stirring frequently, until golden and crisp, about 3–5 minutes; season with a pinch of salt, transfer to a small bowl, and set aside.
3. In the same skillet, add the remaining 1 tablespoon olive oil and bring to medium-high heat. Add the asparagus pieces and sauté until bright green and tender-crisp, about 4–5 minutes; transfer to a plate and keep warm.
4. Reduce heat to medium, melt the unsalted butter in the skillet, then add the minced garlic and cook until fragrant, about 30–45 seconds (don’t let it brown). Stir in the lemon zest and juice, then add half the Parmesan and 1/3 cup of the reserved pasta water; simmer briefly until the sauce is smooth and slightly thickened.
5. Return the drained linguine and cooked asparagus to the skillet and toss vigorously in the sauce, adding more reserved pasta water a tablespoon at a time if needed to reach a silky coating. Taste and adjust seasoning with additional kosher salt if necessary.
6. Divide the pasta among bowls, sprinkle generously with the toasted panko and the remaining Parmesan, and finish with a grind of black pepper and a lemon wedge if you like. Serve immediately so the breadcrumbs stay crunchy.