Busiate with Asparagus and Lemon

Method

1. 1

   Wash the asparagus. Cut away the woody ends, slice the tender stems into small pieces, and keep the tips whole.

2. 2

   Bring a large pot of water to a boil. Add salt only when the water is boiling.

3. 3

   Add the busiate and cook until just al dente, following the package time but checking 1–2 minutes early.

4. 4

   While the pasta cooks, warm the olive oil in a wide pan over medium-low heat. Add the garlic and cook gently for 1 minute without browning.

5. 5

   Add the asparagus stems, a pinch of salt, and 2 tablespoons of pasta water. Cook for 4–5 minutes until tender but still green.

6. 6

   Add the asparagus tips and cook for 2 minutes more, keeping them bright and slightly crisp.

7. 7

   Remove the garlic if you prefer a milder flavor. Add lemon zest and black pepper to the pan.

8. 8

   Reserve pasta water, then drain the busiate. Add the pasta directly to the asparagus pan.

9. 9

   Add butter, Pecorino Romano, lemon juice, and a splash of pasta water. Toss over low heat until glossy and lightly creamy.

10. 10

    Adjust with more pasta water if needed. Taste and correct salt, lemon, and pepper.

11. 11

    Finish with parsley, extra lemon zest, and a little more Pecorino before serving hot.