- Fill the pot about half full with water. Toss in about a tablespoon of sea salt. Place on the heat and start to bring to a boil.
- Meanwhile, coat the bottom of the skillet with extra virgin olive oil and place it on the stove over medium heat. Add the onions or shallots and let them start to cook.
- Break the stems off the asparagus and discard (or use in stock, compost, etc.). Cut the asparagus into bite-sized pieces (about an inch in length).
- By this time, your pasta water should be boiling. Add the pasta to the water, stir it and bring it back to a boil.
- When the onions are translucent, add the asparagus to the pan and continue to cook over medium heat until the asparagus is slightly tender.
- When the pasta is cooked but al dente (soft but still a little firm to the bite) in texture, remove it from the heat and pour into the colander to drain. Pour the hot, drained pasta into the skillet with the asparagus and onions. Add the lemon juice and lemon zest. Stir gently to combine. Cook over medium heat for about 3 minutes. The pasta should start to brown on the bottom.
- Remove from the heat. Add sea salt and pepper, to taste. Plate the pasta in bowls. Top with grated cheese and a drizzle of extra virgin olive oil. (I used California Olive Ranch’s Limited Reserve for this.) Serve immediately.
from the field
We’re excited to introduce you to the new look that’s going to be rolling out in stores near you in 2021, and answer some of the questions you may have! Why did you change your labels? At California Olive Ranch, radical transparency is one of our core values. From the...