Asparagus Pasta

Method

1. Finely chop the shallot. In a pan, heat extra virgin olive oil and sauté the shallot with a little water until softened.
2. Prepare the asparagus: peel them with a vegetable peeler, remove the woody ends, then cut into rounds. Halve the tips lengthwise.
3. Add the asparagus to the pan. Season with salt and pepper, and stir.
4. Pour in some of the boiling water (reserved for the pasta), cover the pan, and let it cook while you cook the pasta.
5. Cook the pasta (e.g., penne) al dente in salted boiling water.
6. Drain the pasta and add it to the asparagus pan. Add grated Parmigiano, fresh thyme leaves, and a splash of pasta cooking water. Toss well to combine.
7. Serve with an extra grating of black pepper.