Pasta with Asparagus-Lemon Sauce

Asparagus is now in season here and what a difference local food makes to a dish! Asparagus comes in different grades (large, standard, small) and colors (green, white and purple). Green asparagus, the most common, ranges from pencil-thin to very thick. White asparagus, due to sunlight-deprived stalks, are a little milder and more delicate in taste. Asparagus needs to be cooked quickly to a tender-crisp texture. Steaming should be reserved for only the youngest, most tender asparagus and should be served warm or at room temperature as refrigeration dulls the flavor.  It is a member of the lily family and the spears we buy are actually the shoots from an underground crown. It takes up to 3 years for crowns to develop enough to begin producing shoots, but once they do, they can produce for up to 20 years. An excellent source of vitamin K, A, and C and this humble perennial is also a natural diuretic. Asparagus has been used to treat problems involving swelling, such as arthritis and rheumatism, and may also be useful for PMS-related water retention.

Serves 4
recipe adapted from Epicurious
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1 lb fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb penne or pasta of choice
1/2 cup grated Parmigiano-Reggiano

Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in a large pot of boiling water with 2 tablespoons salt until very tender (about 6 to 8 minutes). Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a saucepan.

Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth. Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose. Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted (the cheese will thicken it slightly). Top with grated lemon zest and shredded Parmesan.  Serve immediately.

The Culinary Chase’s Note: This sauce was very light and delicious although my daughter thought there should have been a little heat added (perhaps some hot sauce?). I added extra Parmesan to the asparagus sauce along with a teaspoon of fresh lemon juice. When purchasing asparagus, select straight, firm, uniformly sized spears with closed tips. Thicker spears may have tougher, woodier ends so break these off. Some chefs like to peel the lower stalks to avoid any woody strings, while others insist this is not necessary with properly selected, thin, fresh asparagus.