Instructions: Cook pasta in plenty of rapidly boiling, lightly-salted water until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water in pot for sauce.

Return drained pasta to pot. Add asparagus, 1/2 teaspoon salt, olive oil, parsley and pepper to taste. Toss well, taste and adjust seasonings.

Add shaved Parmigiano-Reggiano, toss just to combine, then divide among individual plates or bowls. Serve immediately.

This recipe yields 4 servings.

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