Linguine Alfredo with Roasted Asparagus

Linguine Alfredo with Roasted Asparagus

I’ve had my fair share of Fettucine Alfredo at Olive Garden, but let me tell you, it’s really not that hard to make at home. At least, according to my husband, it’s not too hard!

My husband started making Emeril Lagasse’s recipe for Alfredo sauce a couple years ago and it’s become quite the crowd-pleaser for him. You can read through the original at, though we often stray from it.

On this occasion, he used both shallots and green onions for the sauce (we like the slightly stronger flavor of green onions). If you want to lighten up the dish, you can also incorporate milk and play around with the cream to butter to milk ratio.

Though we often make this meal with fettucine, we went with a slightly thinner noodle, because we like the way the texture plays with the Alfredo sauce.

When we make this dish, we often roast a couple chicken breasts seasoned with olive oil, salt, pepper and thyme on the side. Other times, my husband fries up some Italian sausage and tosses it with the pasta and Alfredo sauce.

This time, we went vegetarian, and I roasted some asparagus to freshen up the dish.

Emeril Lagasse’s recipe for Alfredo sauce.

Ingredients for Roasted Asparagus

1 bunch of asparagus

2 Tbsp olive oil




1. Preheat oven to 425 degrees Fahrenheit.

2. Place a piece of parchment paper on a clean cookie sheet.

3. Wash and trim asparagus. TIP: I cut off the bottom half of asparagus spears to avoid the chewy, woodiness they bring.

4. Lay asparagus spears on parchment paper. Pour 2 Tbsp olive oil over asparagus. Sprinkle salt and pepper over asparagus.

5. Toss asparagus in oil, salt and pepper, making sure they are coated evenly.

6. Roast asparagus in the oven for 15-20 minutes (depending on how thick your spears are).

7. Take asparagus out of the oven when the tips look like they are just starting to get crispy. Serve immediately.


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