Lemon Asparagus Spaghetti with Parmesan

Instructions

1. 1

   Bring a large pot of water to a rolling boil and stir in the salt. Meanwhile, snap the woody ends off the green asparagus and cut the spears into 3 cm pieces. Peel and thinly slice the garlic. Finely grate the parmesan and zest the lemon, then cut the lemon in half.

   ~6 min

2. 2

   Add the spaghetti to the boiling water and cook until al dente, about 9 minutes, stirring once so it does not stick.

   ~9 min

   Why? Technique
3. 3

   While step 2 cooks

   While the spaghetti cooks, heat the olive oil in the frying pan over medium heat. Add the garlic and cook until fragrant and pale gold, about 1 minute, then add the green asparagus and cook until just tender and bright green, 4 to 5 minutes, stirring now and then.

   ~5 min

   Why?
4. 4

   While step 2 cooks

   While the spaghetti cooks, scoop out 150 ml of the starchy cooking water into a mug. Drain the spaghetti in the colander when it is al dente.

   ~1 min

   Why?
5. 5

   Tip the drained spaghetti into the frying pan with the green asparagus. Pour in 100 ml of the reserved cooking water and toss over low heat until the sauce turns glossy and coats the strands, about 1 minute. Add a splash more cooking water if it looks dry.

   ~1 min

   Why? Technique
6. 6

   Take the pan off the heat and toss in the parmesan, the lemon zest and 1 tbsp lemon juice. Season with the black pepper, taste and add a little more salt or lemon juice if needed, then serve straight away.

   ~1 min

   Chef's tip