Spaghetti with Asparagus

Spring is here and fresh asparagus is showing up at farmer's markets. Grab them while you can, along with some chives, and make this delectable pasta dish which sings of springtime in every bite.  This dish is based on Deborah Madison's recipe in Vegetarian Cooking for Everyone, one of my favorite cookbooks.  

4 tbl. olive oil

1 large sweet onion, thinly sliced

2 1/2 tsp. grated lemon zest

1 tbl. finely chopped thyme

salt and pepper

2 pounds asparagus, trimmed and cut at an angle into 3 inch slices 

1 pound spaghetti

4 tbl. pine nuts, toasted

3 tbl. chopped parsely

2 tbl. snipped chives

freshly grated Parmesan cheese

While water is heating for the spaghetti, heat half of the olive oil in a large skillet over low heat.  Add the sweet onion, lemon zest, thyme, and salt to taste and cook slowly, stirring occasionally.

When the pasta water boils, salt it and add the asparagus and cook until crisp tender, about 3-4 minutes.  Remove the asparagus with a slotted spoon, add it to the onion mixture and continue cooking.

Cook the spaghetti until al dente, drain it but leave some of the water clinging to the strands.  Return the spaghetti to the pasta pot and add the cooked vegetables to the pot.  Raise the heat and stir in the remaining oil, the pine nuts, parsley, chives, salt and pepper to taste and a few tbl. cheese.  

Serve with remaining grated cheese. 

Serves 4 to 6