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1
Heat the oven to 400F or 450u00b0F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil.
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2
Bring a large pot of salted water to a boil.
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3
Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.
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4
Drain well.
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5
Keep the water boiling for the pasta.
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6
In a large skillet, heat the olive oil over medium heat.
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7
Add the scallions; saute 1 minute to soften.
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8
Add the asparagus and saute briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
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9
In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
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10
Cook for 1 min.
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11
,whisking constantly, to cook away the raw taste of the flour.
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12
Add the milk and cook, whisking all the while, until it comes to a boil.
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13
Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
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14
Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).
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15
Season with the cayenne, allspice, and more salt and pepper.
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16
In a small bowl, combine the breadcrumbs and the remaining grana padano.
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17
Season with salt and pepper and add a drizzle of olive oil.
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18
Mix well.
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19
Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
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20
Drain well.
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21
Return the fettuccine to the cooking pot.
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22
Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
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23
Toss and taste for seasoning.
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24
Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
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25
Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.
