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Entree
Italian
4 servings
30 minutes
45 minutes
1 pound asparagus, tough ends trimmed
1 teaspoon organic lemon, zest finely grated
1 Spring Garlic, sliced thin
1/4 cup extra virgin olive oil
1 pound Penne Pasta or pasta of choice
1/2 cup Parmigiano Reggiano Cheese, grated
Cut asparagus into 1-inch pieces, reserving tips separately.
Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes.
Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.
Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.
Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water.
Drain tips well. Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.
Transfer sauce to a 4-quart saucepan.
Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time.
Reserve 2 cups cooking water and drain pasta.
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.
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).
Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately.
