Asparagus Pasta with Lemon

"Cut off the tough bottom ends of the asparagus and cut it into 2" pieces. Add the stalks to a foil-lined baking sheet. Drizzle the asparagus with the olive oil, and add the kosher salt and a few grinds of black pepper. Slice the lemon in half crosswise. Thinly slice 4 wheels from one half of the lemon, then add them to the baking sheet. Zest the other half of the lemon, sprinkle it onto the asparagus and mix with your hands to coat."

"Meanwhile, bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Do not drain. In the serving bowl, stir together the olive oil, oregano, grated garlic and chilis. When the pasta is done, use tongs to transfer the pasta from the boiling water into the bowl with the oil mixture without draining. Toss with the olive oil mixture until coated. Add the roasted asparagus and toss."

Asparagus spears are trimmed, cut into 2" pieces, tossed with olive oil, salt, pepper, lemon zest and roasted with lemon wheels until tender. Pasta such as tagliatelle or fettuccine is cooked al dente in salted boiling water and transferred directly to a bowl without draining. Olive oil is combined with grated garlic, dried oregano, and Calabrian chilis or red pepper flakes to coat the pasta. Roasted asparagus and lemon wheels are added, then Parmesan shavings, Italian seasoned panko, and fresh basil are used as garnish. Roast at 425°F (220°C) for 10 to 15 minutes depending on spear thickness.

Read at Alternative Medicine Magazine