Asparagus Brown Butter Pasta

I don’t know where I learned this trick, but if you snap the ends off of the asparagus, they will naturally break at their woody end. Yes, you’ll be composting quite a bit of it, but you’ll be left with the most tender part of the vegetable and that is perfect for this pasta.

I used the fusilli bucatini from Trader Joe’s but your favorite short pasta, or even long pasta, will work here!

I have always had a hard time with the cheese clumping in a sauce like this and realized using the fresh grated over pre-shredded stuff makes a difference. Also, it helps when the pasta water is starchy, so cook the pasta in a little less water than you normally would.

Recipe adapted from Alison Roman.