Ingredients
1 lb. jumbo asparagus, ends trimmed
2 tbsp. extra-virgin olive oil, divided
3 cloves garlic, minced
1/2 c. heavy cream
3 oz. cream cheese
1/3 c. shredded mozzarella
1/2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
4 strips bacon, cooked and crumbled
Freshly grated Parmesan, for serving
Preparation
You don’t need to buy a fancy tool to make them—all you need is a vegetable peeler. They’re not as watery as zoodles. They’re sturdier and can handle more sauce without getting soggy. Asparagus is a great source of vitamins (A, C, and K), antioxidants, and fiber.
Step 1Using a vegetable peeler, peel asparagus into long, thin strips; hold the asparagus by its tip to keep it steady while peeling.Step 2In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and cook until fragrant, 1 minute. Add heavy cream and cream cheese and cook until cream cheese is completely melted. Add mozzarella and season with Italian seasoning, salt, and pepper. Bring to a simmer and cook until thickened, 2 minutes. Step 3In another large skillet over medium heat, heat remaining tablespoon of oil. Add asparagus noodles and cook until tender, 3 to 4 minutes.Step 4Using tongs, place asparagus onto plates and spoon Alfredo sauce over top. Serve topped with cooked bacon and Parmesan.
You don’t need to buy a fancy tool to make them—all you need is a vegetable peeler. They’re not as watery as zoodles. They’re sturdier and can handle more sauce without getting soggy. Asparagus is a great source of vitamins (A, C, and K), antioxidants, and fiber.
Looking for more ideas? Grab some inspo from our 60+ easy asparagus recipes.
