Lemon Parmesan Asparagus Pasta with Garlic and Olive Oil

How to Make Lemon Parmesan Asparagus Pasta with Garlic and Olive Oil

1. 1

   Step 1: Prep and bring water to a boil

   Bring a large pot of water to a rolling boil and add the kosher salt. While the water heats, trim woody ends from the asparagus and cut into 1–2" diagonal pieces. Zest the lemon and set the zest aside; halve and reserve the lemon for juicing later.

   For this step

   • 1 lbAsparagus, woody ends trimmed and cut into 1–2" pieces
   • 1 mediumLemon (zest + about 2 tablespoons juice)
   • 1 tbspKosher salt (for pasta water and seasoning)
   
2. 2

   Step 2: Cook the pasta

   Add the spaghetti to the boiling salted water and cook according to package directions until just shy of al dente (about 1–2 minutes less than recommended). Before draining, scoop and reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozSpaghetti or linguine
   
3. 3

   Step 3: Pan-sear the asparagus

   Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the asparagus and sauté, tossing occasionally, until bright green and crisp-tender with a little color, about 4–5 minutes.
   
4. 4

   Step 4: Add garlic and chile

   Push the asparagus to one side of the skillet, add the remaining 1 tablespoon olive oil, then add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant and just starting to turn golden, about 30–45 seconds — be careful not to burn it.

   For this step

   • 3 clovesGarlic, thinly sliced or minced
   • 1/4 tspRed pepper flakes (optional)
   
5. 5

   Step 5: Toss pasta with lemon, cheese and pasta water

   Add the drained pasta to the skillet with the asparagus. Squeeze in the lemon juice (about 2 tablespoons), add the lemon zest, 1/2 cup (120 ml) of the reserved pasta water and 1/2 cup (about 40–50 g) of the grated Parmesan. Toss vigorously over medium heat, adding more pasta water a tablespoon at a time as needed, until the sauce is silky and coats the noodles. Season with freshly ground black pepper and taste for salt; add more if desired.

   For this step

   • 1/2 tspFreshly ground black pepper
   
6. 6

   Step 6: Finish and serve

   Remove from heat and stir in any remaining Parmesan for extra creaminess. Divide among 4 plates (about 1½ cups / 350 g per serving) and finish with an extra grating of Parmesan, a pinch of lemon zest and a crack of black pepper. Serve immediately.
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. While the water heats, trim woody ends from the asparagus and cut into 1–2" diagonal pieces. Zest the lemon and set the zest aside; halve and reserve the lemon for juicing later.
2. Add the spaghetti to the boiling salted water and cook according to package directions until just shy of al dente (about 1–2 minutes less than recommended). Before draining, scoop and reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.
3. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the asparagus and sauté, tossing occasionally, until bright green and crisp-tender with a little color, about 4–5 minutes.
4. Push the asparagus to one side of the skillet, add the remaining 1 tablespoon olive oil, then add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant and just starting to turn golden, about 30–45 seconds — be careful not to burn it.
5. Add the drained pasta to the skillet with the asparagus. Squeeze in the lemon juice (about 2 tablespoons), add the lemon zest, 1/2 cup (120 ml) of the reserved pasta water and 1/2 cup (about 40–50 g) of the grated Parmesan. Toss vigorously over medium heat, adding more pasta water a tablespoon at a time as needed, until the sauce is silky and coats the noodles. Season with freshly ground black pepper and taste for salt; add more if desired.
6. Remove from heat and stir in any remaining Parmesan for extra creaminess. Divide among 4 plates (about 1½ cups / 350 g per serving) and finish with an extra grating of Parmesan, a pinch of lemon zest and a crack of black pepper. Serve immediately.