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A rich Alfredo sauce over pasta and asparagus brings all the fancy to the table.

Asparagus Manicotti


  • 8 Manicotti

  • 3 tablespoons butter

  • 2 tablespoons olive oil

  • 2 garlic cloves, grated

  • 2 cups heavy cream

  • Black pepper

  • 1/2 cup Parmesan cheese

  • 24 Asparagus stalks


  1. Preheat oven to 350 F. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to an oiled plate and cool.

  2. Melt butter in medium saucepan with olive oil over medium heat. Add the garlic, cream, pepper and bring mixture to a simmer stirring often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

  3. Prep the asparagus by removing the woody ends.

  4. To assemble, ladle some of the sauce on the bottom of a roasting pan. Fill each manicotti with 3 spears and then layer in the roasting dish. Ladle some more of the sauce over each manicotti and top with a little more parmesan. Bake for 30 minutes.

Asparagus Manicotti




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- All right, I am super stoked about this recipe, it is fancy AF, but also super easy, which I am all about. We are making an alfredo sauce, we are stuffing some manicotti with some gorgeous fresh asparagus, and then baking it all off, while I have a glass of wine in my elegant boudoir, like the fancy individual that I am. But I will be actually drinking a beer and watching Netflix, so we relate in that way, see? Step number one was cooking off my pasta. Now, I've already done that, I've cooked it parboiled, so about four to six minutes in boiling water, and then I just coated them in olive oil and I'm letting them cool over there. The next thing, let me show you how to do this alfredo sauce. In a pot, I'm going in with a little butter and olive oil, want to melt those together. Then I'm gonna grate in two cloves of garlic. Perfect, and then let's pour in our cream. Stir that all together, and I want to bring it to a simmer. Now I wanna add in our parmesan cheese, I've got half a cup here. And a little bit of fresh ground pepper. And stir that all together. Now I want this to thicken for about eight to 10 minutes, just on low heat here. And I'm gonna prep my asparagus. So check out these babies. Every kid from the '90s is gonna get this joke, and everybody else is gonna feel excluded. "Do I have something in my teeth?" Do you guys remember that? How did he get them under his lip, though? All right, let's prep the asparagus. So, you just wanna go to where the asparagus wants to naturally break, it'll let you know. Right there. Perfect, there we go, there's one. I'm gonna repeat that with the rest of these. Just give them a break. This is a much less satisfying break than a Kit Kat bar. Like, in terms of, like, breaks. But that's cool, it is what it is. All right, so our sauce is done, our asparagus is ready, let's get this thing together and then let's get it in the oven. First thing I wanna do is layer my alfredo sauce on the bottom of my roasting dish. That's just gonna make sure our pasta doesn't dry out and it doesn't get burnt on the bottom. Then I'm gonna get one of these gorgeous manicottis, I'm gonna fill it with a few asparagus, and then pop it in the roasting dish. And repeat that with all of them. The final thing I wanna do before this goes into the oven is take any remaining alfredo sauce and just pour it over top. Glorious. Perfect. Now let's let this cook at 350 for about 30 minutes. Keep an eye on it, though, 'cause it may be less or more. That's the way life is, though, isn't it? It's not an exact science. I mean, it probably is. I probably could get it down to the minute, but I just can't be bothered, and I've got that Netflix show that's queued up, I've got that beer in the fridge that I said was wine, so I have a ton of things to do. I'll be back. Oh, yes. Yes. Mmm, mm-hmm. Mm-hmm, this is romantic. Thank you so much for watching this video. I hope you enjoy this recipe, I hope you get a chance to try it, and I will see you next time. Bye!