Pasta with Asparagus

PASTA WITH ASPARAGUS

1 pound asparagus, woody ends trimmed

3 Tbsps olive oil, plus some extra to toss with the asparagus

4 cloves of garlic, minced

½ tsp red pepper flakes

2 Tbsps mint, coarsely shredded

½ pound pasta

½ cup white wine

¼ cup good Parmesan cheese, grated

Cook the pasta, and reserve 1 cup of the cooking water

Toss the asparagus spears with olive oil, salt and pepper.  Saute the spears in a hot pan – big enough to hold the pasta – until the spears are bright green, with some browned bits.  Remove the asparagus from the pan and coarsely chop into inch-length pieces.  Lower the heat on the pan all the way down.  Add the rest of the olive oil, and sauté the garlic and red pepper flakes until the garlic is fragrant, about 30 seconds.  Add the wine (or stock, or just cooking water), and cook for a minute until it is bubbling.  Toss with the pasta, asparagus and mint.  Sprinkle cheese on top and serve.

Serves two.