Spaghetti with Asparagus

Method

1. Clean the asparagus: snap off the woody ends by bending each spear until it breaks naturally; set aside the tender parts. For cultivated asparagus, cut into smaller pieces.
2. Bring a pot of salted water to a boil and start cooking the spaghetti.
3. In a large pan, heat a generous drizzle of extra virgin olive oil over medium-low heat. Add a whole clove of garlic, lightly crushed, and sauté until fragrant.
4. Add the asparagus to the pan, increase the heat slightly, and season with salt and white pepper. Sauté until the asparagus release their liquid and begin to caramelize slightly and become almost sticky.
5. Remove the garlic clove from the pan.
6. When the asparagus are almost sticking, add a small ladle of pasta cooking water to the pan. The concentrated flavors will dissolve and create a light sauce.
7. Drain the spaghetti when al dente, reserving some pasta water, and transfer the pasta directly into the pan with the asparagus. Toss well to combine.
8. If using cheese (Pecorino or Parmigiano), sprinkle it over the pasta without stirring immediately. Turn off the heat, cover the pan, and let it rest for about 30 seconds so the cheese melts and clings to the pasta and asparagus.
9. Finish with a drizzle of extra virgin olive oil and, if desired, a little chopped fresh parsley (add after turning off the heat). Stir gently.
10. Serve immediately.