1Cut off and discard the woody end of 1½ pounds asparagus (about about 1 inch or 2.5 cm). Cut the spears into discs and leave the tips whole.
2Cut off and discard the woody end of 1½ pounds asparagus (about about 1 inch or 2.5 cm). Cut the spears into discs and leave the tips whole.
3Cut off and discard the woody end of 1½ pounds asparagus (about about 1 inch or 2.5 cm). Cut the spears into discs and leave the tips whole.
4In a large skillet, sauté 1 small onion (chopped) in 2 tablespoons extra virgin olive oil for 3 minutes. Add asparagus, 3 cloves garlic (grated), ¾ teaspoon salt, and ⅛ teaspoon black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
5In a large skillet, sauté 1 small onion (chopped) in 2 tablespoons extra virgin olive oil for 3 minutes. Add asparagus, 3 cloves garlic (grated), ¾ teaspoon salt, and ⅛ teaspoon black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
6In a large skillet, sauté 1 small onion (chopped) in 2 tablespoons extra virgin olive oil for 3 minutes. Add asparagus, 3 cloves garlic (grated), ¾ teaspoon salt, and ⅛ teaspoon black pepper, and cook for 5 minutes or until the asparagus are bright green and fork-tender. Add 1 cup of water after 1 minute.
7To a food processor, add half of the cooked asparagus, ½ cup fresh basil, ½ cup grated parmesan, the juice of ½ lemon, 2 tablespoons of water, and blend until creamy.
8To a food processor, add half of the cooked asparagus, ½ cup fresh basil, ½ cup grated parmesan, the juice of ½ lemon, 2 tablespoons of water, and blend until creamy.
9To a food processor, add half of the cooked asparagus, ½ cup fresh basil, ½ cup grated parmesan, the juice of ½ lemon, 2 tablespoons of water, and blend until creamy.
10Cook the pasta in plenty of salted boiling water as per package instructions.
11Cook the pasta in plenty of salted boiling water as per package instructions.
12Cook the pasta in plenty of salted boiling water as per package instructions.
13Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.
14Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.
15Add the sauce back to the skillet with the remaining asparagus, add the pasta, and 1/2 cup of reserved pasta water.
16Stir until creamy adding more reserve cooking water and parmesan if necessary.
17Stir until creamy adding more reserve cooking water and parmesan if necessary.
18Stir until creamy adding more reserve cooking water and parmesan if necessary.
19Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
20Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
21Taste and adjust for salt before serving with a drizzle of extra virgin olive oil and a grating of lemon zest.
Ingredients
12 ounces any shape
12 ounces any shape
12 ounces any shape
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 small onion, finely chopped
1 small onion, finely chopped
3 cloves garlic, grated
3 cloves garlic, grated
3 cloves garlic, grated
1.5 pounds fresh or frozen
1.5 pounds fresh or frozen
1.5 pounds fresh or frozen
0.75 teaspoon or more to taste
0.75 teaspoon or more to taste
0.75 teaspoon or more to taste
0.5 cup grated, or more to taste
0.5 cup grated, or more to taste
0.5 cup grated, or more to taste
0.5 cup fresh, or 3 sprigs fresh thyme
0.5 cup fresh, or 3 sprigs fresh thyme
0.5 cup fresh, or 3 sprigs fresh thyme
0.5 juice and zest
0.5 juice and zest
0.5 juice and zest
Equipment
large skilletfood processor
Tips
Blend some asparagus with parmesan to make a quick creamy sauce.
Cook the pasta al dente.
Toss the pasta in the skillet with sauce and a little pasta water