Baked Fusilli With Asparagus

1. 1

   Preheat oven to 500 degrees. Bring 5 quarts salted water to a boil over high heat. Meanwhile, in a large bowl combine 21/2 cups heavy cream, 2 teaspoons finely grated lemon zest, 1/2 cup grated fontina, 1/2 cup grated pecorino Romano, 1/2 cup grated Parmesan, 2 tablespoons ricotta, 1/4 cup finely minced yellow onion, 11/2 cups thawed frozen peas, a dash Tabasco, 11/4 teaspoons salt and 1 teaspoon black pepper.

2. 2

   In a separate bowl, toss 14 ounces fresh asparagus, cut on a diagonal to 1/8-inch thick, 1 medium red onion, sliced into paper-thin rings, and 2 tablespoons unsalted butter, melted. Season with salt and pepper to taste.

3. 3

   Parboil 1 pound fusilli 4 minutes. Drain and add to bowl with cream mixture. Transfer mixture to a large gratin dish. Pasta should be no more than 1-inch deep. If necessary, use a second dish. Sprinkle asparagus-onion mixture and additional Parmesan over top. Bake until bubbly and asparagus begins to brown, 12-15 minutes. Let rest a few minutes before serving.

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