Linguine Fini with Roasted Asparagus

Spring is around the corner. This means an abundance of asparagus and finding myriad ways to prepare it before the season is over.

Recipes need not be complicated or time consuming. Last night's dinner was simple, quick, and healthy. The ingredients are few and include the following:


::olive oil

::sea salt

::freshly ground pepper

::linguine fini



::flat-leaf parsley


::lemon zest

In an oven heated to 425F, roast the asparagus with olive oil, salt, and pepper for 10 minutes, depending on size of spears. Let cool slightly after removing from oven. Chop into bite-size pieces.

Meanwhile, heat a large pot of water for the linguini fini. When it gets to a rolling boil, salt it with sea salt and add the pasta. As soon as it reaches al dente status, drain the water and leave pasta in colander.

In a large pan, heat about a tablespoon of unsalted butter and add one or two diced shallots. Season with salt and add the parsley. Cook for a few minutes until shallots soften. Remove from heat. Stir in pasta and asparagus. Transfer to bowl and top with freshly grated parmesan and lemon zest. Season with additional sea salt and pepper if needed.