Lemon Olive Oil and Asparagus Pasta

Lemon olive oil and garlic are used in place of the heavier lemon butter cream sauce typical of this asparagus pasta dish, creating a lighter, healthier version.

Ingredients:
1/2 lb. thin asparagus
1/2 lb. fresh or dried fettucine
2 large cloves garlic, chopped
1/2 + 1/4 cup Olinda Ridge Lemon Olive Oil
1/4 cup parsley, coarsely chopped
salt and pepper to taste
coarse-grained salt (for pasta water)
Optional: parmesan cheese

Preparation:
Wash the asparagus and break the ends off (discard or save for a vegetable stock). Slice the spears diagonally into 3 or 4 even pieces. Set aside.

Bring a large pot of cold water to boil, add coarse salt to taste, then add the pasta and cook until al dente — 9-12 minutes. Drain well. (Optional: To add more asparagus flavor to the pasta, throw in the asparagus ends to the water while you bring to a boil. Remove before you add the pasta.)

Meanwhile, place a large skillet with ½ cup lemon olive oil over low heat; when the oil is warm, add the chopped garlic and sauté for 2-3 minutes until the garlic is golden. Add the asparagus, salt and black pepper to taste, and sauté for another 4-5 minutes.

Add the pasta to the skillet and combine with the asparagus and lemon olive oil, until the pasta has absorbed the lemon olive oil. Add the parsley and toss well just before serving.

Once plated, drizzle the remaining lemon olive oil on top to enhance the fresh lemon flavor.

Optional: serve with freshly grated parmesan cheese.

Serves 2-4.