Spring Asparagus Angel Hair Pasta

Recipe by Charlotte J
READY IN: 30mins




  • Rinse the asparagus and remove the bottom inch of the stem.
  • Cut the tips into 2 inch pieces.
  • Cut the remaining piece julienned.
  • Set the asparagus aside.
  • Bring a large pot of water to a boil, add salt.
  • In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
  • Add the lemon juice and reduce by half.
  • Drop the pasta and the asparagus tips into the boiling water.
  • Cook until the pasta is ala dente, about 3 - 4 minutes.
  • Drain for a few minutes and add to the pan.
  • While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
  • Toss in the chives, the pasta and cook until the remaining water has evaporated.
  • Season with salt and freshly ground pepper.
  • Remove from heat and add the Parmesan cheese.
  • Serve immediately.
  • (When I make this a second time, I'm going to add a little lemon zest in step 7).