by amanda
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my 118 recipes »
Photo by Sarah Shatz
Sea salt Ask a question about this ingredient
1 pound asparagus Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 garlic clove, peeled and smashed Ask a question about this ingredient
Grated zest of 1 lemon (Meyer, if possible) Ask a question about this ingredient
1/2 pound spaghetti Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
Juice of 1 lemon (Meyer, if possible) Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Freshly grated parmesan cheese, for serving Ask a question about this ingredient
4 tablespoons fresh ricotta Ask a question about this ingredient
Bring a large pot of salted water to a boil. Cut the asparagus where the tip and stem meet. Cut the stems into 1/2-inch pieces.
Ask a question about this stepWarm the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Remove from the burner.
Ask a question about this stepWhen the water comes to a boil, add the spaghetti and cook until al dente. Scoop out about 1/3 cup pasta water, and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tongs to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust seasoning, adding more lemon juice and salt if needed. If the spaghetti is dry, fold in some of the pasta water.
Ask a question about this stepDivide among 2 plates. Season with pepper. Sprinkle with parmesan. Drop 2 tablespoonfuls of ricotta on top of each. Devour.
Ask a question about this stepGlad you like it -- and thanks for reminding me to make it this year!
Thank you for such a wonderful recipe! I made this tonight and loved every bite!
Used good whole-wheat pasta (orecchiette), topped with a dollop of mascarpone rather than ricotta. Very creamy, fresh with the lemon, and very simple and quick for a summer supper.
Wishing I had asparagus but unwilling to make a trip to the market, I substituted broccoli. I've always loved lemon with broccoli, so I thought it would work. Delicious! Eager to use the spears next time, though.
Love hearing about variations -- thanks for the follow-up!
I've been hoarding a few Meyer lemons (the season is pretty much over here in Southern California) and picked up some asparagus at the farmers market today with the idea of making this. It was wonderful! I'll be dreaming of that taste (and smell) until the lemons are back in season.
The sun finally appeared today and this recipe looks perfect for a Monday night dinner.
Hope it turned out well. Merrill and I are in Maryland this evening and we ate dinner outside -- a first for this year. Lovely.
Looks wonderful - and deliciously simple... Beautiful photos, PS
Thanks -- they're taken by Sarah Shatz!
Kristen is the Senior Editor of food52.
so simple, fresh and delicious. thank you! I'll be making this all asparagus season.