Having cut a further bunch of this years amazing asparagus glut I decided to try a more regular recipe for dinner tonight so....
Its lemon & asparagus again
but this time an adaptation of a traditional simple Italian sauce and takes no longer to make than it does the pasta to cook!
Trim your fresh from the allotment asparagus and cut into bite size chunks reserving the tips, steam until its done as much as you like it [adding the tips half way through the cooking time]
Bring a large pan of salted water to the boil and add the pasta of your choice, [today I used spaghetti as that was what was left in the cupboard but fettucine and linguine both work well too] and cook until done to your taste.
While your pasta is cooking combine freshly squeezed lemon juice with a little lemon zest and extra virgin olive oil [and yes it really does have to be a decent olive oil] and when they are mixed stir in very finely grated fresh Parmesan if you are not vegetarian or a finely grated vegetarian alternative if you are.... but please not a dried one, a fresh one or it will not melt into the pasta properly... this stirring in of a cheese will make the sauce go all creamy and you can season to taste with a little black pepper.
Drain pasta and stir in the lemon sauce slowly to give the cheese a chance to melt over the pasta and create yumminess, next stir in the lightly steamed fresh asparagus and serve, with a little green salad if you wish or with a few toasted pine nuts sprinkled in,
however it is delicious as is.