Categories: Pasta

Ingredients

• Salt
• 1 lb. asparagus, tough ends trimmed
• 2 tbsp. olive oil
• 2 shallots, finely chopped
• 4 garlic cloves, finely chopped
• 1 lemon, zested and juiced
• 1 tsp crushed red pepper
• Pepper
• 1 cup white wine, such as Pinot Grigio
• 2 tbsp. butter
• 1 lb. linguine
• 1 cup freshly grated Parmigiano-Reggiano, plus more for garnish

Directions

1. Fill a large bowl with ice water. Bring a large pot of water to a boil. Salt the water, add the asparagus and cook until crisp-tender, about 1 minute. Using a large slotted spoon, transfer the asparagus to the ice water to cool. Drain, pat dry, then slice on a sharp angel into 1-inch pieces. Return the water to a boil.

2. In a large skillet, heat the oil over medium. Add the shallots, garlic, lemon zest and crushed red pepper; season with salt and pepper. Cook, stirring often, until the shallots and garlic soften, 2-3 minutes. Add the wine and cook, stirring often, until reduced by half, about 1 minute. Add the butter and stir the sauce until the butter is melted. Reduce the heat to low.

3. Add the pasta to the boiling water and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water.

4. Add the asparagus to the sauce and cook, stirring occasionally, until heated through, 1-2 minutes. Toss in the pasta and starchy water, the lemon juice and 1 cup cheese; season.

5. Serve the pasta in shallow bowls. Top with more cheese.

Email to a friend | Print this recipe | Back