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Spring Asparagus Angel Hair Pasta

List of Ingredients




2 pounds of medium to large asparagus
Salt for seasoning water
2 tablespoons extra virgin olive oil
8 cloves of fresh garlic, shaved paper thin with a mandolin or sharp
knife, then cut lengthwise into fine julienne
1 cup shallots, peeled and cut into fine julienne
Pinch of crushed red pepper flakes
2 lemons, juiced
3/4 cup snipped fresh chives
1 pound angel hair pasta, the best Italian brand you can find such as De Cecco
Sea salt to taste
Freshly ground black pepper to taste
1/2 cup finely grated Parmesan cheese


Recipe



To prepare the asparagus: Rinse the asparagus and remove 1 inch of
the lower stalk. Cut the tips 2 inches long, then cut them in half.
Cut the remaining stalks into a julienne lengthwise with a bean
Frencher, mandolin or sharp knife. Set the asparagus aside.

Bring a large pot of water to a boil. Season the water with salt. In
a large nonstick skillet, sauté the garlic, shallots and a few
crushed red pepper flakes in extra virgin olive oil over medium-high
heat until tender and translucent, but not browned. Add the lemon
juice and continue cooking to reduce the liquids over the shallots.

Drop the angel hair pasta and the asparagus tips into the boiling
water and cook until both are al dente, tender but still firm to the
bite, about 2-3 minutes. Drain for just a few seconds in a colander,
then transfer immediately into the pan with a little of the water, as
directed below.

While the pasta is cooking, add the asparagus julienne to the
garlic-shallot mixture, cooking until they just begin to wilt. Toss
in the chives, the al dente angel hair pasta and blanched asparagus
tips, cooking until the moisture in the pan is evaporated. Season
generously with sea salt and black pepper. Remove from the heat, add
the Parmesan cheese and toss to combine. Transfer and mound onto a
warm serving platter. Serve immediately. Serves 4.