Ingredients
1/2 c. extra-virgin olive oil
1/2 lb. shallots
1 1/2 lb. asparagus
1 clove garlic
1 tsp. crushed red pepper
salt
1/4 c. dry white wine
1 tbsp. Champagne vinegar
1 lb. squid ink linguine or tagliatelle
1/2 c. Crème fraîche
2 tbsp. snipped chives
2 tbsp. chopped parsley
1 tbsp. chopped tarragon
1/4 c. Fine dry bread crumbs
Freshly grated Parmigiano-Reggiano cheese
Preparation
Step 1In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of oil. Add shallots and cook over moderate heat, stirring, until softened, 8 minutes. Add asparagus spears, garlic, and crushed red pepper, season with salt, and cook until asparagus is crisp-tender, 3 minutes. Add wine and vinegar and cook until nearly evaporated, 2 minutes.Step 2Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Add pasta, water, crème fraîche, chives, parsley, and tarragon to the skillet. Keep warm.Step 3In a medium skillet, heat 1 tablespoon of oil. Add asparagus tips, season with salt, and cook over high heat until crisp-tender, 3 minutes. Add asparagus tips to pasta and toss.Step 4In skillet, heat remaining 1 tablespoon of oil. Add bread crumbs and cook over moderate heat, stirring, until golden. Sprinkle over pasta and serve, passing grated Parmigiano at table. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
