Instructions: Trim woody ends from asparagus. Cook 5-6 minutes in boiling water. Drain, reserve 2 tablespoons of cooking liquid. Cut off tips and save. Purae the stems in a blender or food processor with reserved water, oil, lemon zest, garlic, pinch of salt and pepper, and lemon juice.

While the asparagus cooks, cook the pasta according to the directions on the package.

Drain pasta and immediately toss with asparagus pesto and tips. Sprinkle with Parmesan cheese. Serve with salad and french bread.

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