Instructions: Snap ends from asparagus, peel stalks peeled and cut into 1-1/2-inch lengths.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4
minutes.

Toss in the peas.

Drain the pasta and put in a large bowl. Toss with the remaining olive oil,
the asparagus mixture, lemon zest, salt and pepper. Divide among four pasta
bowls. Sprinkle with Parmesan and serve immediately.

"Thought you might enjoy an appetizing-looking selection from a new cookbook that arrived in the mail last week. Its from A Well-Seasoned

Appetite: Recipes for Eating with Seasons, the Senses and the Soul, by Molly ONeill. It was first published in 1995 by Viking Penguin; this 1997

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