Recipes: Pasta dishes with fresh spring asparagus

Asparagus is the poster child for spring vegetables, marking the season in light side dishes, salads, and main courses — in this case, pasta.

Blanching and shocking the asparagus is an extra step, but it’s worth the trouble, in my view, because the process preserves the vibrant green color and allows maximum control over tenderness.

Pasta With Asparagus, Leeks, and Bacon

Makes about 8 cups

In these recipes, blanch, shock, and dry the asparagus first, then cook the pasta in the boiling water while preparing the sauce.

In a Dutch oven over medium heat, cook the bacon, stirring, until crisp; drain on paper towels and set aside. Pour all but 1½ tablespoons fat from the pot and return it to medium heat. Add the leeks and ½ teaspoon salt and cook, stirring, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 40 seconds longer. Add ¾ cup of the reserved pasta cooking water and stir to combine. Bring the mixture to a simmer and cook, stirring, for 2 minutes. Add the pasta, lemon juice, Parmesan, ¼ teaspoon salt, and ½ teaspoon pepper and toss to combine well. Off heat, cover the pot and rest, tossing frequently, for about 3 minutes, adding the asparagus halfway through. Add the scallions, reserved bacon, and most of the parsley and toss to combine. Adjust the consistency with more cooking water and season with salt and pepper if necessary. Transfer to a large, warm serving bowl, drizzle with olive oil, sprinkle with the remaining parsley, and serve at once.

Pasta With Asparagus, Goat Cheese, and Garlicky Bread Crumbs

Makes about 8 cups

Crumbs from bread that contains a sweetener may toast more quickly, so keep an eye on them.

In a Dutch oven over medium heat, mix 2 tablespoons of the oil and 1½ teaspoons of garlic and cook, stirring, until mixture is fragrant and garlic just begins to sizzle, about 1½ minutes. Add the bread crumbs, ¼ teaspoon salt, and pepper to taste and cook, stirring constantly, until light brown and toasted, about 7 minutes. Scrape the toasted crumbs into a bowl and set aside.

Wipe out the pot, return it to medium heat, add the remaining 2 tablespoons oil and heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring, until softened, about 4 minutes. Add the remaining garlic and continue to cook, stirring, until fragrant, about 40 seconds longer. Add ¾ cup of the reserved pasta cooking water and stir to combine. Bring the mixture to a simmer and cook, stirring, for 2 minutes. Add the pasta and pepper to taste, and toss to combine. Off heat, cover the pot and rest, tossing frequently, for 3 minutes, adding the asparagus, lemon juice, and goat cheese halfway through. Add most of the parsley and toss to combine. Adjust the consistency with more cooking water and season with salt and pepper if necessary. Transfer to a large, warm serving bowl, sprinkle with about half of the bread crumbs and the remaining parsley, and serve at once, passing the remaining bread crumbs at the table.

Pasta With Asparagus, Shrimp, and Feta

Makes about 12 cups

In a medium bowl, toss the shrimp, 1½ teaspoons lemon juice, 1 teaspoon garlic, and ¼ teaspoon each salt and ground black pepper and set aside to marinate. In a Dutch oven over medium heat, heat 1 tablespoon of the oil until shimmering. Add the shallot and ½ teaspoon salt and cook, stirring, until softened, about 2 minutes. Add the red pepper flakes and remaining 2 teaspoons garlic and cook, stirring, until fragrant, about 40 seconds. Add ¾ cup of the reserved pasta cooking water and stir to combine. Bring the mixture to a simmer and cook, stirring, for 2 minutes. Add the shrimp and any accumulated liquid and cook, stirring, until shrimp are just barely firm, about 2 to 3 minutes. Add the pasta, remaining 2 tablespoons oil, lemon zest and remaining 1 tablespoon juice, ¼ teaspoon salt and ground black pepper to taste, and toss to combine. Off heat, cover the pot and rest, tossing frequently, for about 3 minutes, adding the feta and asparagus halfway through (the shrimp will finish cooking gently during this time). Add most of the mint and toss to combine. Adjust the consistency with more cooking water and adjust seasoning with salt and ground black pepper if necessary. Transfer to a large, warm serving bowl, sprinkle with the remaining mint, and serve at once.