Capelli & Asparagus

Convito’s Capelli & Asparagus
Serves 4
Prep time 20 min./ Cooking time 20 min.

Ingredients:
1 lb Capelli d’Angelo (Angel hair pasta)
1 tbsp chopped parsley
1 cup fresh lemon juice
grated lemon zest of 1 lemon
salt & pepper to taste
2 cups freshly grated parmesan
4 cups asparagus al dente
1 cup olive oil

Optional Ingredients:
Slices of sautéed chicken breast
or
Sauteed shrimp
Method:
1.Cut asparagus in 1 inch slices on an angle. Blanche asparagus in boiling water for 2 minutes. Set aside.
2. Grate lemon zest of 1 lemon. Set aside. Squeeze approximately 3 lemons to make 1 cup of lemon juice. (Or buy lemon juice in a bottle)
3. Grate parmesan and chop parsley. Set aside.
4. Heat a stockpot of salted water to a boil. Add pasta. Cook for 5-6 minutes, or until al dente. Drain pasta. Add a touch of olive oil so it doesn’t stick, and set aside in a bowl.
5. Heat the olive oil over medium heat. Add asparagus, parsley, lemon juice, lemon zest, salt & pepper. Stir for 2 minutes until heated through. Add pasta and stir over medium heat for 1 minute. Add grated parmesan and stir lightly. Save a pinch of parmesan to serve on top of each plate.
6. If you choose, add slices of sautéed chicken breast or sautéed shrimp on top of pasta.