Pasta with Spring Garlic, Asparagus Lemon Sauce

Directions

1. Cut asparagus into 1-inch pieces, reserving tips separately.

2. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes.

3. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.

4. Drain asparagus well and transfer to a food processor or blender.

5. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.

6. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water.

7. Drain tips well. Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.

8. Transfer sauce to a 4-quart saucepan.

9. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time.

10. Reserve 2 cups cooking water and drain pasta.

11. Add pasta, asparagus tips, spring garlic, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta.

12. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

13. Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately.