Asparagus lemon Pasta
Inspired from: Spaghetti al Limone With Asparagus
Comment: Cut the asparagus in small slices to the highest possible slant. Do not overcook them, stop at al-dente they will finish cooking with the pasta. Do not fully cook the pasta, it will finish cooking in the sauce. Do not throw away the pasta water until dish is ready as some of it will be used for a sauce.
400 g spaghettis
100 ml (90 g) EVOO
1 large bunch asparagus trimmed and cut (see text)
2 garlic cloves finely chopped (or grated later)
100 g Parmigiano Reggiano
Cook the pasta to al-dente.
Meanwhile, in a large enough fry pan, heat the EVOO and cook the asparagus with a little salt.
Add the zest of 1 lemon and the garlic. Cook a little more and set on low heat until pasta is ready.
Transfer the pasta to the p/an using tongs.
Add the juice of the 2 lemons, sprinkle with the cheese.
Mix stirring to finish cooking the pasta and to melt the cheese into a creamy sauce. If needed, add a little pasta water.
Mix in the basil leaves and serve.