Spring Asparagus Angel Hair Pasta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs asparagus
• salt, for water
• 2 tablespoons olive oil
• 8 garlic cloves, shaved thin and julienned
• 1 cup shallot, peeled and julienned
• 1 pinch crushed red pepper flakes
• 2 lemons, juice of
• 3/4 cup fresh chives, chopped fine
• 1 lb angel hair pasta
• salt and pepper
• 1/2 cup parmesan cheese, freshly grated

Recipe

• 1 rinse the asparagus and remove the bottom inch of the stem.
• 2 cut the tips into 2 inch pieces.
• 3 cut the remaining piece julienned.
• 4 set the asparagus aside.
• 5 bring a large pot of water to a boil, add salt.
• 6 in a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
• 7 add the lemon juice and reduce by half.
• 8 drop the pasta and the asparagus tips into the boiling water.
• 9 cook until the pasta is ala dente, about 3 - 4 minutes.
• 10 drain for a few minutes and add to the pan.
• 11 while the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
• 12 toss in the chives, the pasta and cook until the remaining water has evaporated.
• 13 season with salt and freshly ground pepper.
• 14 remove from heat and add the parmesan cheese.
• 15 serve immediately.
• 16 (when i make this a second time, i'm going to add a little lemon zest in step 7).