1poundasparagusthick ends trimmed and cut into 1-inch pieces
2garlic clovesminced
2ouncesparmigiano-reggiano or parmesan, shredded off the block plus more for serving
Salt and pepperto taste
Instructions
For the pasta:
Bring a large pot of salted water to a boil. Add the linguine, and cook until it’s al dente. Reserve ¼ cup of the pasta water, drain the noodles, and set aside.
8 ounces linguine, ¼ cup reserved pasta water
While the pasta cooks, make the lemon sauce and cook the asparagus.
For the lemon sauce:
In a large saucepan, add 6 tablespoons of olive oil, unsalted butter, lemon juice, and lemon zest.
Cook over low heat until the butter melts. Whisk briefly to combine, then remove from heat.
For the asparagus:
Heat a medium skillet over low to medium heat. Add the remaining 2 tablespoons of olive oil, asparagus, and a sprinkle of salt and pepper to the hot pan.
1 pound asparagus
Cook for 3 to 5 minutes or until the asparagus is almost cooked to the desired consistency, then add the garlic. Cook for another 30 seconds, and remove from heat.
2 garlic cloves
Assemble:
Add the pasta and cooked asparagus to the lemon sauce. Toss to combine, then add the cheese and a splash or two of the pasta water to loosen the sauce. Add more pasta water if needed.
2 ounces parmigiano-reggiano
Taste, and season with salt and pepper if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of pasta. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.