Wash asparagus and break off woody ends, add to 2 quarts boiling, salted water. Bring back to a rapid boil and cook until crisp tender – about 3 minutes depending on the asparagus. Remove from boiling water and shock in ice water.
Add spaghetti to the boiling water and cook to al dente.
Meanwhile, saute garlic in olive oil until translucent, set aside.
Drop cooked asparagus back into the pasta water for 30 seconds to heat. Drain pasta and asparagus well and toss with garlic olive oil. Serve with grated Parmigiano-Reggiano or Asiago cheese and black pepper if desired.
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