Lemon Asparagus Pasta with Brown Butter and Anchovies

Elaboració

1. 01
   Pas 1Boil the pasta

   Cook 400 g elicoidali in salted boiling water until al dente. Reserve 3/4 cup (180 ml) pasta water before draining.

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2. 02
   Pas 2Brown butter with anchovies

   In a large pan, brown 2 tbsp butter with the 2 anchovy fillets until fragrant.

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3. 03
   Pas 3Cook the asparagus

   Add the finely chopped asparagus stems to the pan, then add the minced garlic and asparagus tops. Cook until tender.

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4. 04
   Pas 4Make the sauce

   Add the remaining 2 tbsp butter, lemon zest and juice, pasta water, and parmesan. Toss until glossy and emulsified.

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5. 05
   Pas 5Toss and finish

   Add the al dente pasta and toss to emulsify. Finish with fresh basil, more parmesan, and lots of black pepper.

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