April: Asparagus and Lemon Pasta

Why This April: Asparagus and Lemon Pasta Works

During cooking, the pasta water does more than just boil the spaghetti. As the pasta cooks, some starch goes into the water. When that starchy water is saved and poured into the skillet, it clings to the spaghetti and asparagus and turns the lemon and oil into a light, silky coating instead of a watery sauce.

As the asparagus sits in the warm oil, it softens but stays a little firm in the center, so it doesn’t go mushy when tossed with the hot pasta. The garlic has just enough time in the pan to soften and mellow before everything is mixed together.

Once the pasta, asparagus, lemon juice, and zest are in the skillet, the heat and stirring spread the lemon and garlic over every strand. The Parmesan then melts into that starchy liquid and thickens it a bit more, so it sticks to the pasta instead of sliding to the bottom of the pan. The parsley goes in at the end, so it stays bright and fresh instead of wilting.

Mistakes To Avoid

Letting the asparagus cook too long turns it dull and mushy. Instead of staying bright and a little crisp, it softens so much that it breaks apart when tossed with the pasta, and the whole dish feels heavy instead of fresh.

Adding the lemon juice while the pan is very hot can make the liquid reduce too fast. The pasta then doesn’t get a light, slippery coating and can end up dry and sticky, with clumps instead of loose strands.

Skipping the pasta water means the sauce never really comes together. The lemon, oil, and cheese stay separate, so the cheese clumps on the noodles and the pasta feels oily in some spots and dry in others.

Throwing the Parmesan into a very hot pan with almost no liquid often makes it seize into rubbery bits. Instead of melting into a smooth, silky coating, it forms strings or lumps that stick to the pan and leave the pasta bare.