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1
Trim off the tough ends of the asparagus.
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2
If the spears are not perfectly fresh and tender, beginning near the base of each spear, peel away the thicker skin to reveal the tender stalk underneath, stopping within a few inches of the tip.
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3
Cut on the diagonal into 2-inch pieces.
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4
Bring the water to a rapid boil in a large pot.
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5
Add the salt and the asparagus at once and boil for 5 minutes.
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6
Meanwhile, in a skillet large enough to accommodate the pasta later, warm the 6 tablespoons oil over medium heat and stir in the scallions and red pepper flakes.
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7
Using a wire skimmer or sieve, scoop out all the asparagus pieces and add them to the skillet with the scallions.
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8
Do not discard the water.
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9
Toss the ingredients together and saute until the asparagus pieces are sweet and tender, 1 to 2 minutes.
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10
They must not be crunchy.
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11
Remove the skillet from the heat.
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12
Return the water to a rapid boil and stir in the pasta.
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13
Cook until al dente.
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14
The timing will depend upon the type of pasta used.
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15
Drain the pasta and add it to the hot skillet with the asparagus and scallions.
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16
Toss well and check for salt.
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17
Pour in several tablespoons of olive oil, toss again, and transfer to a warmed large, shallow bowl.
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18
Serve immediately.
