Prep Time 20 minutes
Meal Type Pastas
- 1/2lb thin asparagus
- 1 Package Rossi Citrus Angel Hair Pasta
- 2 large cloves garlic (chopped)
- 1 tablespoon butter
- 1/2 + 1/4 cup Sorrento Lemon Olive Oil
- 1/4 cup parsley (coarsely chopped)
- salt and pepper to taste
- 1 tablespoon coarse-grained salt ((for pasta water))
- shredded parmesan cheese
Add Sorrento Lemon EVOO
Wash the asparagus and trim ends. Slice spears diagonally into 3 or 4 even pieces. Set aside.
Fill a large pot with cold water, add 1 Tbsp coarse salt and bring to a boil. Add pasta and cook until al dente (9 to 12 minutes).
Meanwhile, place a large skillet with butter and ½ cup Olive Oil over low heat; when the oil is warm, add the chopped garlic and sauté for 2-3 minutes until the garlic is golden. Add the asparagus, salt and black pepper to taste and sauté for another 4-5 minutes.
Drain pasta, reserving approximately ¼ cup cooking water. Add pasta and water to skillet. Toss to combine with asparagus and olive oil, and reduce until most of the liquid has been absorbed, and remaining is thickened. Add parsley and toss well just before serving.
Once plated, drizzle with remaining oil and parmesan cheese.