• 200 grams dried pasta (or 300 grams fresh).
• 5 - 7 spears asparagus chopped into bite size chunks.
• 2 tablespoons pine nuts toasted.
• ½ cup packed fresh mint roughly chopped.
• parmesan cheese to serve.

 

For the sauce

• 1 tablespoon olive oil.
• 4 cloves garlic finely sliced.
• ½ cup white wine.
• 1 tablespoon fresh lemon juice (plus zest to serve).
• 70 grams cold butter cut into four cubes.
• ¼ - ½ teaspoon black pepper.

• Get a pot of well salted water on to boil and cook your pasta according to package instructions. I often undercook by a minute.
• In the last two minutes of boiling, add the asparagus pieces then drain, reserving a cup of the cooking water.
• For the sauce add the olive oil and sliced garlic to a large skillet cold. Bring to a gentle sizzle over a medium heat.
• When it has been sizzling for a minute (not browning) lower the heat slightly and add the wine and lemon juice, it will bubble up a lot.
• Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.
• Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition. Add the black pepper.

• You should end up with a very yellow and slightly thickened sauce at the end. If your pasta isn't ready to add just take the sauce off the heat..
• Add the drained pasta and asparagus into the sauce and toss well. Mix through the mint and pine nuts right before serving and top with the lemon zest and a MOUNTAIN of freshly grated parmesan cheese.