Linguine with Asparagus and Lemon

Begin preparing your linguine with asparagus and lemon by washing and dicing the asparagus, removing the toughest parts—typically found at the base of the stalks. Set the water for the pasta to boil; meanwhile, melt the butter in a pan and add the asparagus.

Then season with salt, pepper, and sweet paprika, add half a cup of hot water, and let cook for about 15 minutes over low heat. Meanwhile, cook the pasta according to the instructions on the package.

At this point, run the lemon under hot water, dry it, and grate the zest. Go ahead and squeeze out the juice as well.

Now, pour the lemon juice and zest over the asparagus; add 2–3 ladles of the cooking water and the Parmesan, stir, and a creamy sauce will form.

Next, drain the linguine and transfer them to the pan; add the torn basil, cook over low heat for a few minutes more (a couple of minutes should be enough; avoid letting the pasta become too dry) and serve your linguine with asparagus and lemon immediately.

Bon appétit, everyone!