Lemony Spaghetti with Asparagus
Yields
2
Ingredients
1 box bonza spaghetti
1 pound
3 tablespoons evoo
2 cloves garlic smashed and chopped
juice and zest 1 meyer lemon or regular lemons
sea salt and pepper
grated parmesan for serving
Directions
In a large pot of generously salted water to a boil. Cut asparagus were the tip and stalk meet and then cut stalk into 1/2 in pieces.
In a heated heavy bottom pan add evoo and garlic sautee' 2 minutes. Add aspargus season with salt. Cook stirring pan so aspargus woll cook evenly. Stir in lemon zest. Remove from heat.
When water comes to a boil add pasta cook until al'dente. Scoop out about 1/2 cup pasta water.
Drain pasta add it to aspargus, drizzle a little evoo add 1/2 lemon juice toss pasta add other 1/2 lemon juice. If pasta is dry
Add a little pasta water at a time. Season sea salt and pepper.
Sprinkle of parmesan. Mangia !!