Capellini With Asparagus and Shaved Parmesan
4 cloves garlic, unpeeled
3/4 pound uncooked capellini (angel hair pasta)
2 tablespoons olive oil
3 tablespoons fresh lemon juice
2 1/2 cups low-sodium chicken broth
2 bunches asparagus, trimmed and cut into 2-inch pieces
10 large basil leaves
2 ounces Parmigiano-Reggiano cheese, shaved
Lemon peel for garnish (optional)
Heat a large nonstick skillet over medium heat, then add the garlic. Toast,
turning the cloves as the peels char, until the garlic feels soft when pressed,
about 20 minutes. Remove from pan and let cool.
Meanwhile, cook the capellini according to package directions. Drain and
transfer the pasta to a large serving bowl.
Slit the garlic peels and squeeze the garlic pulp into the skillet. Add the oil
and mash the garlic to blend. Add the lemon juice and bring to a boil; boil for
30 seconds. Add the broth and asparagus; bring to a boil and cook until the
asparagus is just tender, 4 to 5 minutes.
Stir the basil into the asparagus mixture, then pour over the capellini. Toss to
combine. Serve with cheese shavings and garnish with lemon peel, if desired.
Make 4 servings.