This simple, seasonal pasta celebrates the brightness of spring. Fresh asparagus and lemon come together with olive oil and parmesan to create a dish that is both light and deeply satisfying. Gently prepared to highlight the natural flavour of the vegetables, it pairs beautifully with a glass of white wine and good company.
Ingredients:
- 1/2 pack of pasta
- 1 lb fresh asparagus, trimmed and cut into 2inch pieces
- 1 large lemon zested and juiced
- 1 cup grated parmesan
- 1/2 cup olive oil
- 1-2 cloves of crushed garlic
- Salt and pepper
Instructions:
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Bring a large pot of salted water to a boil.
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Prepare the asparagus by trimming the woody ends. If the stalks are thick, use a vegetable peeler to lightly peel the lower half of each spear to improve texture.
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Blanch the asparagus in the boiling water for 1–2 minutes, until bright green and just tender. Remove immediately and set aside (you can briefly cool in cold water to stop the cooking, then drain well).
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In the same pot, cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
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While the pasta cooks, gently warm the olive oil in a large pan over low heat. Add the crushed garlic and cook just until fragrant, being careful not to brown it.
Add the blanched asparagus to the pan and toss to coat in the garlic oil. Season lightly with salt and pepper. -
Add the drained pasta to the pan along with a splash of reserved pasta water. Toss everything together over low heat.
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Stir in the lemon zest, lemon juice, and grated parmesan. Add more pasta water as needed to create a light, silky sauce that coats the noodles.
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Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve immediately, topped with extra parmesan and a drizzle of olive oil if you like.
Tip: Add some fried pancetta or bacon!
