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.
1⁄2 pound asparagus
3⁄4 ounce Parmesan
6 ounces fettuccine
3 ounces mascarpone
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 to pot, tossing; cook until warmed through, about 1 minute. Add reserved pasta water to thin as needed. Season to taste with salt and pepper.
Serve pasta and asparagus with Parmesan sprinkled over top. Enjoy!