Step 1

Check out the step by step photos above and short video below!

Step 2

Get a pot of well salted water on to boil and cook your pasta according to package instructions. I often undercook by a minute.

Step 3

In the last two minutes of boiling, add the asparagus pieces then drain, reserving a cup of the cooking water.

Step 4

For the sauce add the olive oil and sliced garlic to a large skillet cold. Bring to a gentle sizzle over a medium heat.

Step 5

When it has been sizzling for a minute (not browning) lower the heat slightly and add the wine and lemon juice, it will bubble up a lot.

Step 6

Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.

Step 7

Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition. Add the black pepper.

Step 8

You should end up with a very yellow and slightly thickened sauce at the end. If your pasta isn't ready to add just take the sauce off the heat.

Step 9

Add the drained pasta and asparagus into the sauce and toss well. Mix through the mint and pine nuts right before serving and top with the lemon zest and a MOUNTAIN of freshly grated parmesan cheese.