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Asparagus with Browned Butter, Lemon Zest, and Parmesan Shavings

Ready In: 45 Minutes

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves 4

16 oz asparagus, tough ends trimmed, stalks cut diagonally into 1/4-inch-thick slices
3/4 lb pasta
1 cup unsalted butter, cut into pieces
1 tbsp grated lemon zest
1 dash salt, to taste
1 dash white pepper, to taste
6 oz block parmesan cheese

Bring a large pot of water to a boil. Add the asparagus and cook until tender-crisp, 1 to 2 minutes. Use a sieve or skimmer to scoop the vegetable pieces out of the pot and drain them well.
Add the pasta to the boiling water and cook until al dente, following the manufacturer's suggested cooking time.
About 3 minutes before the pasta is done, melt the butter in a skillet over medium heat. Continue cooking until the butter turns a rich nut-brown color, 1 to 2 minutes more, adding the asparagus and tossing it with the butter just when the color starts to change. Remove from the heat, stir in the lemon zest, and season to taste with salt and white pepper.
As soon as the pasta is done, drain it and toss with the asparagus mixture. Divide among individual serving bowls or plates and, using a cheese shaver or swivel-bladed vegetable peeler, distribute the Parmesan in thin, wide shavings generously on top. Serve immediately.