Asparagus Pappardelle Recipe

Ingredients:

• 1 bunch asparagus (thick stemmed is better)
• Kosher salt, to taste
• 1 pound dry pappardelle pasta
• 1/2 cup extra virgin olive oil
• 1 head garlic, all cloves peeled and chopped
• 1 teaspoon crushed red pepper flakes
• 1/2 bunch parsley, leaves picked and chopped
• 1 lemon, zested and juiced
• Pepper, to taste

Directions:

1. Snap woody, bottom part off each asparagus spear. Thinly shave asparagus lengthwise on a mandolin and place in a bowl (See Cook’s Tips). This can also be done with a vegetable peeler. Sprinkle lightly with salt, and mix evenly to coat. Set aside.
2. Bring a large pot of salted water to boil. Add pasta and cook according to package directions. While pasta cooks, proceed to step 3. Drain pasta, reserving one cup of pasta water.
3. Meanwhile, heat a large skillet on medium heat. Add olive oil, garlic, and chili flakes. Cook until fragrant and garlic is lightly toasted, about 3 to 4 minutes. Add reserved pasta water and bring to simmer.
4. To the skillet, add cooked pasta, salted asparagus, parsley, lemon zest, and a tablespoon of lemon juice. Toss everything together and season with salt and additional lemon juice, to taste. Serve immediately.
5. Cook’s Tips:
6. Prep all ingredients before you start cooking as this recipe comes together quickly.
7. Thinly shaved asparagus resembles the shape of the pasta and blends beautifully into this dish. Use care and wear a cut-resistant kitchen glove when using a mandolin. It’s easiest if you start with the freshly snapped edge and, push it through the blade. The asparagus can also be grated through large holes of a box grater. A third option is to cut the asparagus on a bias into 1-inch pieces and add after toasting garlic and chili in step 3. Whatever your chosen method, consider using a pasta shape that resembles your finished cut. For grated, try orzo. For sliced, try penne.