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1.
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Bring a pan of salted water to a boil.
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2.
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While youre waiting for the water to heat up, prep the asparagus.
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Chop off and discard the tough ends (usually the bottom 2-3 inches of the stalk).
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Chop the remaining stalk into 1/2 inch pieces, leaving the tips whole.
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3.
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By now you should be ready to add the pasta to the water.
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You are going to cook it according to package instructions so go ahead and set a timer.
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Once youve done this, heat the olive oil in a medium saute pan over medium heat.
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Then throw in the garlic, and swish it around for a minute or two with a wooden spoon.
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4.
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Add the asparagus and the water, and leave it to simmer for 4-5 minutes.
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5.
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Fish out the 1/2 inch pieces of asparagus (leave the tips in the pan) and pop them in your blender, along with the garlic water from the saute pan.
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Process until you have a smooth, creamy sauce.
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6.
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Pour the sauce back into the saute pan with the asparagus tips.
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Keep it on a low heat.
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Add the lemon juice, zest and some salt to taste.
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I added about 1/2 teaspoon of salt but you may prefer more/less.
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7.
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By now, your pasta should be done and ready to drain.
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Drain it, but dont worry about shaking off all the excess starchy water.
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A little actually helps here when you add the sauce.
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Leave the pasta in the pot.
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8.
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Stir the asparagus sauce (and tips) into the pasta and toss well until its all coated.
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Serve between two plates and scatter the chopped walnuts over the top.
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Add a few whole walnuts to garnish.
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Recipe slightly adapted from Food52.com.
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I adapted it based on my experience making and tasting it.
