The best way to use asparagus right now

By Rainbow Plant Life · 25 min

Ingredients

Instructions

1. Bring a large pot of water to a boil. Use about 9 cups (2.1 L) of water for 10 ounces of pasta.
2. When the water is nearly boiling, add about 1 tablespoon of kosher salt and the spaghetti. Cook until just al dente, stirring occasionally. Drain, reserving 1 cup (240 mL) of pasta water.
3. Zest the lemons and split the zest into two piles.
4. For the lemon sauce, shake 5 tablespoons (75 mL) lemon juice, 5 tablespoons (70 g) extra virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt and black pepper until emulsified. Or whisk everything in a bowl.
5. Heat 1 1/2 tablespoons olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Add the shallots and garlic and cook 2 to 3 minutes until the garlic is just golden, stirring often.
6. Add the red pepper flakes, if using, and cook 30 seconds. Add the asparagus and half the lemon zest, season with a few pinches of salt and pepper, and cook 3 minutes until crisp-tender. Take off the heat and set aside.
7. Add the hot pasta, the lemon sauce, crushed walnuts and nutritional yeast to the asparagus. Add 1/2 cup (120 mL) of pasta water and return to medium-high heat. Toss vigorously, shaking the pan, adding more pasta water as needed, until the sauce emulsifies and coats the pasta.
8. Add the remaining lemon zest, basil, parsley, and the capers, olives and white beans if using. Toss and cook briefly for 30 to 60 seconds. Season with a pinch or two of salt and pepper, drizzle with olive oil and serve immediately.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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