Credit: Photography by Joseph De Leo

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Ingredient Checklist


Instructions Checklist
  • 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 spider or large slotted spoon, transfer the asparagus to the ice water to cool. Drain, pat dry, then slice on a sharp angle into 1-inch pieces. Return the water to a boil.

  • In a large skillet, heat the oil, two turns of the pan, 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 to 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 to 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.