Vegetarian pasta, spring first course
A fresh spring pasta inspired by Venetian home cooking: tender asparagus, sweet onion, butter, olive oil, Grana Padano, and a little lemon. The sauce is simple, glossy, and delicate, letting seasonal asparagus stay the star.
Recipe video
Wash the asparagus thoroughly under clean running water, trim away the woody ends, then cut the tender stalks into small diagonal pieces. Keep the tips separate.
Bring a large pot of water to a boil. Salt it well; it should taste pleasantly seasoned.
Warm olive oil and butter in a wide pan over medium-low heat. Add the onion and cook for 5 minutes, until soft and translucent.
Add the crushed garlic and asparagus stems. Cook for 4 minutes, stirring often, until the stems turn bright green and begin to soften.
Add the asparagus tips, a pinch of salt, black pepper, and 60 ml / 2 fl oz hot pasta water. Cover and cook for 3 minutes, until just tender.
Remove the garlic clove. Cook the penne until al dente, usually 1 minute less than the package time.
Transfer the penne to the pan with the asparagus. Add 60 ml / 2 fl oz pasta water and toss over medium heat until glossy.
Turn off the heat. Add Grana Padano, parsley, lemon juice, and a little more pasta water if needed. Toss until creamy, not dry.
Serve warm with extra cheese, black pepper, and a few asparagus tips placed on top.
