This is an easy way to use the small green asparagus we get in the spring. It’s also a great dish to make if you’re feeling tired. You can literally pull it together in the time it takes to boil the pasta! It’s basically an asparagussied up version of an olio aglio or pepperoncino pasta. For more protein, we’ve added ½ cup of frozen lima beans. We have also reserved some pasta water to moisten the sauce instead of adding in more oil. Serve it with a chunk of Parmigiano on the table ready to be grated over the pasta. For the recipe Click here !