Spring pasta

The Livers love asparagus, and have anxiously awaited spring so we could enjoy it in season. Here's the recipe from last night's dinner:

Pasta with asparagus and lemon (from Moosewood Restaurant New Classics)
serves 6-- total time: 35 minutes (Mine didn't take that long... but I didn't cook this much asparagus or pasta. I also steamed, rather than boiled the asparagus, and didn't bother to rinse in cold water.)

1 1/2 pounds asparagus
1 pound penne pasta
1/4 c fresh lemon juice
1/4 c extra-virgin olive oil
salt and black pepper to taste
1/4 c grated Pecorino or Parmesan cheese

Bring a large pot of salted water to boil for the pasta.
Meanwhile, rinse the asparagus, snap off the tough lower stems, and discard them. Cut of 1 1/2 inches of the asparagus tips and reserve. Chop the rest of the stems. Cook the asparagus tips in boiling water to cover for 3-4 mins, until tender. Remove to a colander with a slotted spoon and set aside. In the same pot blanch the chopped asparagus stems for 6-7 mins, until tender. Drain, rinse in cold water, and reserve separately.
Cook the pasta in the boiling water until al dente. While the pasta cooks, puree the asparagus stems, lemon juice, and olive oil in a blender or food processor until smooth. If necessary, add a little of the hot pasta water. Add salt and pepper to taste.
Drain the pasta and transfer it to a large bowl. Stir inthe asparagus puree, the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a pot on high heat for 1-2 mins, until hot. Serve immediately.