Spring Asparagus Angel Hair Pasta
2 lbs. of asparagus
salt for water
2 T. olive oil
8 cloves garlic shaved thin and then julienned
1 C. shallots peeled and julienned
pinch of crushed red peppers
2 lemons juiced
3/4 C. fresh chives chopped fine
1 lb. angel hair pasta
salt and pepper to taste
1/2 C. Parmesan cheese freshly grated
Rinse the asparagus and remove the bottom inch of the stem. Cut the tips into 2 inch pieces. Cut the remaining piece julienned. Set the asparagus aside.
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.
Drop the pasta and the asparagus tips into the boiling water. Cook until the pasta is ala dente, about 3 – 4 minutes. Drain for a few minutes and add to the pan.
While the pasta is cooking add the remaining asparagus to the pan with the 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 pepper. Remove from heat and add the Parmesan cheese. Serve immediately.
Serves 4 – 6.