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
-
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.
-
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.
-
Add the pasta to the boiling water and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water.
-
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.
-
Serve the pasta in shallow bowls. Top with more cheese.