Asparagus Manicotti

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


  • 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.
  2. 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.
  3. Melt butter in a medium saucepan with olive oil over medium heat.
  4. Add the garlic, cream, pepper and bring mixture to a simmer stirring often.
  5. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  6. Prep the asparagus by removing the woody ends.
  7. To assemble, ladle some of the sauce on the bottom of a roasting pan.
  8. Fill each manicotti with 3 spears and then layer in the roasting dish.
  9. Ladle some more of the sauce over each manicotti and top with a little more parmesan.
  10. Bake for 30 minutes.