1 pound asparagus, trimmed
2 tablespoons EVOO – Extra Virgin Olive Oil
2 shallots, finely chopped
4 cloves garlic, grated
Juice and zest of 1 lemon
1 teaspoon crushed red pepper
1 cup white wine
2 tablespoons butter
1 pound linguine
1 cup grated Parmigiano-Reggiano, plus more for serving
Fill a large bowl with ice water and bring a large pot of water to a boil. Salt the boiling water, add the asparagus and cook until tender-crisp, about 1 minute. Using a spider or a large slotted spoon, transfer the asparagus to the ice water to cool. Drain, pat dry, then slice on a sharp angle into 1-inch pieces. Bring the water back to a boil.
In a large skillet, heat the oil, two turns of the pan, over medium heat. Add the shallots, garlic, lemon zest and crushed red pepper. Cook, stirring often, until the shallots and garlic soften, 2-3 minutes. Add the wine and cook, stirring often, until reduced by half, about 1 minute. Add the butter and stir the sauce until the butter is melted. Reduce the heat to low.
Add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of cooking water then drain pasta.
Add the asparagus to the sauce and cook, stirring ocassionally until heated through, 1-2 minutes. Toss in the pasta, starchy water, lemon juice and 1 cup cheese; season to taste.
Serve the pasta in shallow bowls topped with more cheese.