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Shaved Asparagus & Lemon Pasta with Garlicky Bread Crumbs

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  • ServingsPortions 4
recipe image Shaved Asparagus & Lemon Pasta with Garlicky Bread Crumbs


For the bread crumbs:
  • ¼ cup Becel Plant Butter with Olive Oil
  • 1 garlic clove, minced
  • ½ cup Panko bread crumbs
For the pasta:
  • 454g linguini
  • 1 bunch (454g) thick stalk asparagus, woody white ends trimmed
  • ½ cup of Becel Plant Butter with Olive Oil
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup finely chopped parsley and/or basil
  • Salt and pepper to taste

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. To make the bread crumbs, melt Becel Plant Butter with Olive Oil in a skillet with the minced garlic over medium heat.
  2. Add in the Panko bread crumbs, stirring and cooking until golden and fragrant (about 5 minutes). Remove from heat and set aside.
  3. Using a vegetable peeler, shave thin slices of asparagus from the stalks.
  4. In a large pot of salted boiling water, cook pasta to al dente (as per package instructions). Drain cooked linguini, reserving 1 cup of pasta water.
  5. Return cooked pasta to pot; immediately add Becel Plant Butter with Olive Oil, shaved asparagus, lemon zest, and lemon juice.
  6. Add in ¼ cup of pasta water. Cook over medium-low heat until pasta is coated and heated through. Add more pasta water tablespoon by tablespoon if necessary. Season with salt and pepper.
  7. Transfer to a platter and garnish with parsley and garlicky bread crumbs.

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