Lemon Mint Asparagus Pasta

While the name for this pasta is kind of creatively challenged, at least it tells you what's going on with it. I recently got a Microplane Zester and because it's so neat, I've been using citrus zest in everything (okay, not everything) just so I can Microplane the lemons or limes or whatever. I don't even really like lemon that much, although I have to admit that it's been growing on me.

So, last week I was confronted with the necessity of using up what I had in the fridge since we were going out of town for a couple of days. I had half a bunch of asparagus, a couple of sad looking lemons and some wilting mint. Toss all that in with pasta and butter and you've got something tasty and quick and really easy - perfect for a Thursday night after a long Thursday day. 

Ingredients:

- 1 lb. (ish) of fusilli or other fun shaped pasta

- 1 tbs. butter

- 2 tbs. extra virgin olive oil

- 2 med-lg. cloves of garlic sliced

- 1/2 -1 lb. asparagus, depending on how much you have and how much you like it

- 1 med-sm lemon, zested and juiced. (1/2 tsp. zest and 2 tsp. juice reserved)

- red pepper flakes (optional)

- a nice handful of fresh mint, chopped (if you don't have fresh mint, you can use fresh or dried parsley, or skip it altogether).

- sea salt or kosher salt

-pepper

Process:

1. Liberally salt a pot of water and put it on to boil. When it reaches boiling, put the pasta on to cook for however long the package says.

2. Meanwhile, zest and juice the lemon, chop the mint, prep the garlic and cut the asparagus into fairly even 1/2 in. pieces (cut the stalks in half first if you need to).

3. Heat the olive oil until just shimmering in a pan. Turn the heat to med. and add the sliced garlic. Cook until just fragrant (about 30 seconds).

4. Add the asparagus, a dash of salt and pepper and the red pepper flakes, if using. Saute, stirring occasionally, until the asparagus is cooked through but still very crunchy (about 3-4 minutes).

5. Add the lemon juice and zest to the asparagus saute, keeping some of both reserved (see above). Continue to saute the asparagus for another 2-3 min. until they are starting to get tender, but are still fairly firm. Take off heat.

6. Drain the pasta and put it back into the pot, reserving a little of the cooking liquid for later. 

7. Pour the saute over the pasta. Add the butter and put over very low heat.

8. Taste - if you would like more lemon add a bit of the reserved juice and zest to taste. If the pasta looks too dry add some of the reserved pasta liquid, tbs. by tbs. until the sauce's consistency suits your taste (you can also add a little more butter if you like, but use a light hand).

9. Once the pasta is warmed through, toss in the chopped mint. Serve with or without parmesan, depending on what you like, and enjoy!