Asparagus, Linguine, Lemon and Herbs

Serves 4-6

We use Better Butter, rather than oil and butter (actually the same thing). When making this for two, use two tablespoons of Better Butter to cook the greens, then add another when you add the pasta. This is a pretty quick and simple recipe; you can do it all while the water heats to boiling.

4 tbs Better Butter (or, 2 each of oil and butter)

1 bunch of green onions, thinly sliced, including half the greens

2 ½ tsp grated lemon zest

1 tbs finely chopped thyme, tarragon or sage

Salt and freshly ground black pepper to taste

2 lb fresh green asparagus, ends removed and cut into 2-3 inch chunks

1 lb linguine

4 tbs pine nuts, toasted in a small skillet

3 tbs chopped fresh parsley (Italian preferred)

2 tbs chopped fresh chives. If blossoms available, use as garnish

4 tbs grated Parmigiana Reggiano or Pecorino Romano cheese, more to pass

Start the pasta water, and heat a large skillet on medium heat, melting half the Better Butter. (If using butter and oil add all the butter now.) Add the scallions, lemon zest, herbs and salt and cook slowly, stirring occasionally.
When the pasta water boils, salt it and add the asparagus. Cook 3-4 minutes. Remove the asparagus from the water and add to the skillet. Continue cooking.
Cook the pasta in the asparagus water until al dente. Drain briefly and add the wet pasta to the skillet.
Raise the skillet heat to high and stir, adding the remaining oil or Better Butter, and the pine nuts, parsley, cheese and pepper to taste. Stir well until ingredients are combined.
Serve in heated pasta bowls. Garnish with chive blossoms, if available. Sprinkle with more cheese if desired.

Source: “Vegetarian Cooking for Everyone” by Deborah Madison

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