4 servings
Ingredients:
1 pound fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra virgin olive oil
1 pound penne or pasta of choice
1/2 cup grated Parmigiano Reggiano
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. Puree 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, 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.
