Pasta with asparagus and lemony bread crumbs

This is slightly adapted from The Chew’s cookbook–the market didn’t have any fresh peas yet, so I omitted them and used only asparagus. If you’ve never cooked with asparagus, there’s an easy way to tell what part is edible: bend the stalk in half. The top part, the good part, and the bottom, woody part, will separate. … Continue reading