Spaghetti with Mussels and Asparagus

Method

1. Clean the asparagus: snap off the woody ends (save the fibrous stems for the pasta water), and cut the tender tips into halves or quarters. Slice the remaining tender part into rounds.
2. Bring a pot of salted water to a boil. Add the fibrous asparagus stems (tied in a bundle or in a tea infuser) to infuse flavor. Cook the spaghetti in this water until al dente.
3. Clean the mussels: remove the beard by pulling from the narrow tip side. Discard any open or dead mussels. Scrub them well under cold water.
4. Steam the mussels in a covered pan over high heat until they open (about 3-4 minutes). Remove from heat, shell most of them, reserving a few in the shell for garnish. Strain the cooking liquid through a fine sieve to remove sand.
5. In a large pan, heat olive oil over medium heat. Add grated garlic and chili (to taste). Gently stew the garlic without browning. Add a splash of the mussel cooking water and crush the garlic with a spoon.
6. Add the sliced asparagus rounds to the pan and cook for 2-3 minutes. Add the cherry tomatoes (halved or whole) and cook for another minute.
7. Add the cooked spaghetti to the pan along with a little pasta water. Toss well to combine. Add the shelled mussels and a bit more mussel cooking water to create a creamy sauce.
8. Finish with the asparagus tips, a squeeze of lemon juice, and fresh lemon zest. Toss everything together. Adjust seasoning with salt if needed.
9. Serve immediately, garnished with a few mussels in the shell and a drizzle of extra virgin olive oil.