Ingredients:

  • 1 lb (450g) Fresh asparagus, woody ends trimmed and cut into 2-inch pieces
  • 2 cloves Garlic, thinly sliced
  • 1 large Lemon, zested and juiced
  • 2 tbsp Fresh parsley, finely chopped
  • 12 oz (340g) Linguine or Fettuccine pasta
  • 3 tbsp (42g) Unsalted butter
  • 2 tbsp Extra virgin olive oil
  • 1/2 cup (50g) Freshly grated Parmesan or Pecorino Romano
  • 1/2 tsp Red pepper flakes
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add your pasta and set a timer for 2 minutes less than the package directions for al dente.
  2. Save the liquid. Scoop out 1 cup of the starchy pasta water before draining. Do not skip this.
  3. Heat the fats. In a large skillet over medium heat, add the 2 tbsp olive oil and 1 tbsp of the butter.
  4. Sauté the aromatics. Add the sliced garlic and 1/2 tsp red pepper flakes. Cook until the garlic smells toasted and fragrant.
  5. Cook the asparagus. Toss in the 1 lb of asparagus pieces. Sauté for 3-4 minutes until they are bright green and just tender.
  6. Create the base. Pour in 1/2 cup of the reserved pasta water and the remaining 2 tbsp of butter.
  7. Emulsify the sauce. Whisk or swirl the pan until the butter melts and the liquid looks slightly thickened and creamy.
  8. Combine the elements. Add the drained pasta to the skillet along with the lemon juice and zest.
  9. Add the cheese. Sprinkle in the 1/2 cup of Parmesan and the parsley. Toss vigorously until the cheese melts into the sauce.
  10. Final seasoning. Season with the salt and black pepper. Serve immediately while the aroma of lemon fills the room.