And William’s fingers!
This was a really nice assortment of flavors and very quick and simple to put together.
While the pasta cooked, the cut lengths of asparagus were sizzled in the very hot cast iron skillet and thinly sliced garlic was toasted in a little olive oil.
Once cooked, the pasta was arranged and topped with asparagus, garlic, chopped sun-dried tomatoes, lemon zest and red chili flakes. The dish was then drizzled with a little Tuscan herb olive oil and lemon juice – a marvelous contrast of sweet asparagus, lemon, earthy garlic and the pungency of the tomatoes.