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1
Begin by filling a 6 quart pot with at least 4 gallons of water, and 1/2 teaspoon of salt for each gallon. While the water is coming to a boil, prepare the raw ingredients.
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2
By hand, snap asparagus at its natural breaking point, about 2/3 of the distance from the tip, and discard the bottom portions. Cut remaining asparagus into diagonal pieces, about 1/2 inch thick. Peel and grate the carrots, prepare the parsley, cherry tomatoes, and the garlic, and set aside.
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3
When the water is boiling, place the spaghetti in the pot. When the water boils again, put timer at 9 minutes.
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4
Heat 4 tablespoons oil in a 12 inch heavy skillet over moderately high heat until just hot - but not smoking. Saut? the garlic and pine nuts, pepper flakes, oregano, and 1/4 teaspoon salt. Stir quickly, for about 30 seconds, or until the pine nuts are beginning to color. Turn down the heat a bit, and add the asparagus, grated carrot, and tomatoes, continuing to stir for another 2 minutes. Add the chopped parsley. Correct seasoning with more salt and ground black pepper. Saut? 1 minute. Turn the heat off. Test asparagus for doneness. It should be bright and crisp, but not raw. If not quite cooked, place cover on the pot until spaghetti is ready.
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5
At 9 minutes check the pasta. Continue to check until it is al dente.
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6
Drain immediately, place in a serving bowl, and add the asparagus sauce, tossing to distribute the vegetables.
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7
Serve with freshly grated reggio parmegiano cheese to taste.
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8
Buon Appetite!
