Pâtes aux Asperges

Ingredients for 4 people 400g penne pasta 1 kg small green asparagus spears 200g freshly grated Parmesan cheese 2 tbsp olive oil 2 tsp salt plus extra for cooking the pasta Several turns of freshly ground pepper 1 ladle of pasta cooking water Preparation: 1. Remove the tough ends from the asparagus before slicing them into small pieces, cutting the tips in half lengthwise. 2. Sauté the asparagus tips in oil and salt for 5 minutes and set aside. 3. In the same pan, cook the asparagus pieces, covered, in a little olive oil and salt until tender, about 10 minutes. Then, blend them to obtain a smooth, thick paste. 4. Pour this paste into a bowl and stir in the freshly grated Parmesan. 5. Cook the pasta al dente. Before draining, reserve a glass of the cooking water and add a small ladleful to the asparagus and Parmesan mixture. 6. Drizzle the drained pasta with olive oil, a little of the reserved cooking water, and the asparagus and Parmesan mixture. 7. Finish cooking the pasta for 3 minutes, stirring everything together to achieve a creamy consistency. Serve immediately, garnished with the crisp asparagus tips.