Continuing with Speck week, I thought I would take the basic ingredients from the crostini and see what else we could come up with. This Lemon Asparagus Pasta is wonderful. It’s light and yet totally filling thanks to the egg, carbs and Speck. I absolutely love an easy and light pasta dish. I prepared the eggs in the am and I even made a few extra to use the next day (post coming soon). Then I pan fried the Speck and let it drain a little on a napkin, and then saved it in a little bag in the fridge. I had the crostinis left over from dinner (Asparagus, Egg and Speck Crostinis) the night before, as well as the chopped basil. I hurried and grated some fresh Parmesan in another container, and I was practically set for dinner.

In case you were wondering, there is a light dressing, or sauce on this pasta. It may look plain, but there’s a delicious mix of olive oil and lemon juice. I know, simple, but trust me simple flavors pop more than you even realize. Or, maybe you already know that and you are sitting there nodding your head along with me. I hope you are. And if you aren’t, give me a cross your heart, hope to die, stick a needle in your eye that you will give this pasta a go.

Is Asparagus Good For You?

Asparagus is loaded with nutrients.

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that helps maintain a healthy blood pressure.

How Long Will Asparagus Keep?

Properly stored, asparagus will keep for 4 or more days in the refrigerator.

Stand the asparagus up in a glass or jar with about an inch or two of water, making sure all the ends are sitting in the water, and store in the refrigerator.

What Can You Substitute for Parmesan Cheese?

Grana Padano cheese is a good substitute for parmesan cheese.

It has a nutty and strong flavor like Parmesan cheese.

Lemon Asparagus Pasta

Lemon Asparagus Pasta

4.20 from 5 votes
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 1/2 Bundle Asparagus, tips for preparing asparagus
  • 1/2 Package Pasta
  • 1/3 Cup Olive Oil
  • 1 Lemon, zested in one bowl and juiced in another
  • 2 Hardboiled Eggs, chopped (How to Hardboil the Perfect Egg)
  • 6 Slices Speck, thin cut, pan fried and drained
  • 1/4 Cup Basil, Fresh, chopped
  • 1/4-1/3 Cup Parmesan, Fresh, Grated


  • If you haven't already, snap the ends of the asparagus (see tips above) and place them on the pan.
    1/2 Bundle Asparagus
  • Drizzle with olive oil and toss to evenly coat.
  • Place in the oven and roast for 8-12 minutes.
  • Remove from the oven, and chop into 1 1/2"-2" pieces.
  • Heat a large pot of water over high heat.
  • Add a few pinches of salt and once it begins to boil add the pasta.
    1/2 Package Pasta
  • Turn the heat down to medium-high and cook until aldente.
  • Drain.
  • Meanwhile, whisk together the olive oil and lemon juice.
    1/3 Cup Olive Oil, 1 Lemon
  • Add salt and pepper to taste.
  • Toss with the warm pasta, asparagus and egg.
    2 Hardboiled Eggs
  • Top with crumbled speck, parmesan, lemon zest and basil.
    6 Slices Speck, 1/4 Cup Basil, 1/4-1/3 Cup Parmesan, 1 Lemon
  • Enjoy!


left overs will keep for 3-5 days in the refrigerator


Serving: 1gCalories: 489kcalCarbohydrates: 45gProtein: 15gFat: 28gSaturated Fat: 6gCholesterol: 105mgSodium: 215mgPotassium: 218mgFiber: 3gSugar: 3gVitamin A: 258IUVitamin C: 15mgCalcium: 108mgIron: 1mg
Author: Sweet Basil
Course: Over 500 Family Dinner Recipes Ideas

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