Ingredients:

  • 12 oz (340 g) linguine or spaghetti
  • 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • ¼ cup (60 ml) extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • ½ teaspoon salt (2.5 g)
  • ¼ teaspoon black pepper (1 g)
  • ½ cup (50 g) grated parmesan cheese (or nutritional yeast for a vegan option)
  • Fresh parsley or basil for garnish

Instructions:

  1. Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. In the same pot, bring fresh water to a boil. Add asparagus pieces and blanch for 2-3 minutes. Drain and immediately plunge into ice water to stop cooking. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant (be careful not to burn).
  4. Add cooked pasta and blanched asparagus to the skillet. Toss to combine. Stir in lemon zest, juice, salt, and pepper. If needed, add reserved pasta water gradually to help create a silky sauce.
  5. Remove from heat and stir in the parmesan cheese. Adjust seasoning to taste. Serve immediately, garnished with fresh herbs and extra cheese if desired.