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. For this recipe you could use the whole stalk, but I decided to only use the tops.
For the breadcrumbs:
* 1 tbsp EVOO
* I c. breadcrumbs (I used panko, Japanese breadcrumbs, but “regular” are fine)
* zest of one lemon
* 2 tbsp. parmesan cheese, grated
*1 lb. pasta, spaghetti or linguine
*2 tbsp. EVOO
*I bunch asparagus, chopped
*2 heads garlic, minced
* Parm cheese, to taste
* 2 tbsp. butter
Heat a pan or skillet over medium high heat, then add the EVOO. Add the breadcrumbs and toast, stirring constantly, for three minutes. Place the breadcrumbs in a mixing bowl and add lemon zest and cheese. Stir to combine.
Put on a large pot of water for the pasta. When it’s boiling, add the salt. When it returns to boil, add the pasta. Cook a BIT under al dente.
When the pasta’s almost done, place EVOO in the sauté pan/skillet. Add the asparagus and garlic. Add some of the pasta water and parmesan cheese, and the butter. Toss until everything is well coated and delish, then add the bread crumbs.