Spaghetti with Asparagus

Monday 25 February

I was stunned to discover that we've never done this dish since starting the blog, since it's simplicity itself. It's taken from Beard on Pasta, an old standby.

Cut 1/2 lb. • asparagus into 1" pieces on the bias.
Boil in the pasta pot till just tender but still a tad crisp.
Fish asparagus out of the pasta pot and put pasta in the pasta pot (1/2 a package of spaghetti or spaghettini, for us)
In a frying pan add
• 2 TBSPs butter
and fry
• 2 garlic cloves, minced
when they start to color, dump in
• juice of 1 lemon
• 1TBSP Worcestershire sauce (i.e. about half the amount of Wooster to lemon
• lots of fresh pepper.
• Add the asparagus, then
• add the pasta when done.
The combo of the lemon and Wooster gives the asparagooses a perfect zippiness and just enough salty goodness.
As a variation, tonight we oven-roasted the asparagus, rather than boiled 'em, and we're not sure we don’t prefer the darker notes with the Wooster sauce.