This is the pasta dish i have been waiting for, thanks goes out to the Cooking Photographer for putting this into my stomach.
I did have a lot of asparagus on hand (Partially because I know it is healthy for your heart, helps treat depression, has a shit ton of folate, Vitamin K [this vitamin still remains a mystery - what do you do?] and its really good for me because it has a lot of things things like iron and magnesium which this [bad] vegetarian is missing). I also was kind of upset because I tried to made balsamic browned butter for asparagus earlier this week and did something horribly wrong so I had sad greens covered in brown melted butter - instead of something good. I wanted to make it up to both myself and the asparagus.
Here is the recipe in case you are wondering:
1 bunch asparagus
½ cup olive oil, plus more for grilling
½ cup freshly squeezed lemon juice
½ cup freshly shredded asiago cheese
1 teaspoon coarse salt
1/3 cup chopped fresh basil
1 Tablespoon dried parsley
3 to 4 Roma tomatoes, cut in half then cut into half moon shaped slices
Salt & lots of freshly cracked pepper to taste
About 1 cup reserved pasta water
1. Turn the grill to medium high. Break the rough ends off the asparagus. Rub the asparagus in olive oil, and a sprinkle of salt, pepper & garlic powder. Grill the asparagus until grill marks for or until tender. Remove from the grill and cut into 1 inch pieces.
2. Cook the spaghetti according to the package directions in salted water. Set aside 1 cup of the pasta water near the end of cooking time.
3. Meanwhile place ½ cup olive oil, the lemon juice, asiago cheese, salt, fresh basil, parsley, tomato slices, chopped asparagus, and lots of fresh pepper to taste into a large bowl and stir together.
4. Drain the pasta after setting aside the pasta water. Toss the hot spaghetti into the bowl to coat. Add additional pasta water if needed. Serve immediately.
I did do a few things differently, considering the local sobeys doesn't understand the meaning of variety. I had to use Parmesan cheese instead of asiago, and I forgot about the extra pasta water completely until it was too late. In any case even with my (ahem) creative differences it was still delicious.... so I can only imagine what it would taste like properly made.