Ingredients

1 lb spagetti

2/3 cup

kosher salt

1 large bunch asparagus trimmed thinly sliced on a deep diagonal

4 garlic cloves

3 long stipes lemon zest

1/2 crushed red pepper flakes

8 large basil leaves

2 lemon halved

2 oz parmeasan finely grated , about 1 cup + parmesan grated about 1 cup + more for dressing

method

Cook pasta in a large pot of boiling salted water stairing occasionally until al dente

Drain pasta reserving 1,1/2 cups pasta cooking oil . Meanwhile heat in a large oven on a heavy pot over medium until simmering . Add asparagus season with salt and cook stirring often until just beginning to take on color about 1minute . Add garlic lemon zest and red pepper flakes and cook stairing until vagrant about 30 seconds . Remove from heat and let sit until the pasta is done . Add pasta and basil to top with asparagus mixture to return mixture and heat until to medium high heat Add pasta and basil to pot with asparagus mixture to return to medium high heat . Squeezier juice from both lemons in pot and add 2oz . parmesan and 1 cup reserving pasta and adding more pasta liquid unthermalized and pasta is coated for 1 minute . Taste and season with more salt if needed Divide pasta among bowls and season with more parmesan .

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