Creamy asparagus pasta with peas and mint from A Good Appetite at The New York Times by Melissa Clark

  • scallions
  • asparagus
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute zucchini, corn, or mushrooms for asparagus; and parsley, basil, or dill for mint.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute zucchini, corn, or mushrooms for asparagus; and parsley, basil, or dill for mint.

  • Jane on April 22, 2026

    Nothing outstanding but a nice spring pasta dish.

  • redbird on March 25, 2025

    A spectacular spring pasta dish. Making it for two, I halved all ingredients except for the pasta. I reduced the pasta to only 4 ounces (I feel that NYT recipes always call for an excessive amount of pasta.) I also baked two slices of prosciutto for 10 minutes at 325° to crisp it. I garnished the dish with the crumbled prosciutto.

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