This recipe has barely any ingredients; just asparagus, parmesan, mascarpone, and fettuccine. When the ingredients are delicious (and the asparagus fresh) you barely need anything to make them shine. Ingredients : 1⁄2 pound asparagus 3⁄4 ounce Parmesan 6 ounces fettuccine 3 ounces mascarpone salt, pepper Method : Bring a large pot of salted water to a boil. Snap off tough ends from asparagus, then snap stalks into 1 and a 1⁄2-inch pieces. Finely grate Parmesan. In a small bowl, add mascarpone, 1⁄4 cup water, a pinch of salt and several grinds of pepper; whisk to combine and set aside sauce. Add pasta to pot with boiling salted water and cook until barely al dente, about 7 minutes. Add asparagus and continue to cook until pasta is al dente and asparagus is crisp-tender, about 2 minutes more. Reserve 1⁄4 cup pasta water, then drain; transfer pasta and asparagus to a bowl. Add mascarpone to same pot; cook over medium-low heat until warmed through, 2–3 minutes. Add pasta and asparagus t
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