Farfalle with Asparagus, Toasted Almonds and Browned Butter

By norsegal8

Ingredients

• 1 tablespoon table salt
• 1/2 teaspoon table salt
• 1 pound farfalle
• 2 tablespoons vegetable oil
• 1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
• 3 large cloves garlic, sliced thin
• 2 medium shallots, sliced into thin rings
• 1/2 teaspoon ground black pepper
• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 cup sliced almonds
• 1/4 cup sherry vinegar
• 1 teaspoon fresh thyme, chopped
• 1 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.