Spaghetti al Limone with Asparagus

Photo By Alex Lau
Food Styling By Susie Theodorou | Prop Styling By Elizabeth Jaime

from Bon Appétit 

submitted by Anne Halsted 

preparation time: about 20 minutes 

serves 4 

  

1 pound spaghetti 

Kosher salt 

⅔ cup extra virgin olive oil 

1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal 

4 garlic cloves, smashed 

4 3-inch-long strips lemon zest 

½ teaspoon crushed red-pepper flakes 

8 large basil leaves 

2 lemons, halved 

2 ounces Parmesan, finely grated (about 1 cup), plus more for serving 

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta water. 

 

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.  

 

Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 ounces Parmesan and 1 cup reserved pasta water. Cook, tossing vigorously and adding more pasta water, if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic. 

 

Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.