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Spring Asparagus Angel Hair Pasta




Source of Recipe


internet






List of Ingredients



• 2 lbs asparagus
  
• salt for water
  
• 2 T olive oil
  
• 8 cloves garlic, shaved thin and then julienned
  
• 1 cup shallots, peeled and julienned
  
• pinch of crushed red pepper
  
• 2 lemons, juiced
  
• 3/4 cup fresh chives, chopped fine
  
• 1 lb angel hair pasta
  
• salt and freshly ground black pepper, to taste
  
• 1/2 cup parmesan cheese, freshly grated
  






Instructions



1. Rinse the asparagus and remove the bottom inch of the stem. Cut the tips into 2" pieces. Cut the remaining piece julienned. Set the asparagus aside.
   
2. Bring a large pot of water to a boil. Add salt. In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned. Add the lemon juice and reduce by half.
   
3. Drop the pasta and asparagus tips into the boiling water. Cook until the pasta is al dente, about 3-4 minutes. Drain for a few minutes and add to the pan.
   
4. While the pasta is cooking, add the remaining asparagus to the pan with shallots and saute until they begin to wilt. Toss in the chives, the pasta and cook until the remaining water has evaporated. Season with salt and freshly ground black pepper. Remove from heat and add the Parmesan cheese. Serve immediately.
   






Final Comments


Serves 4-6