Shaved Asparagus Pasta
1 pound fettuccine
2 teaspoons olive oil
1 bunch fresh asparagus, trimmed and cleaned
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
1 teaspoon lime juice
Handful mixed chopped herbs (I like parsley, cilantro, and mint)
2 hard-cooked eggs, peeled and finely chopped
Bring a large pot of well-salted water to boil and cook pasta according to package directions.
Meanwhile, prepare the asparagus: after washing and trimming off the woody parts, shave lengthwise into thin sheets with a vegetable peeler or mandolin. Heat the oil in a skillet over medium heat and cook the asparagus, stirring often, until crisp-tender and bright green, about 5 minutes. Lower to medium-low heat and add the garlic, salt and red pepper flakes, and herbs. Cook, stirring often, until the garlic is fragrant, about 3 minutes. Stir in the lime juice and toss with the drained pasta in a large serving bowl. Sprinkle the chopped eggs on top and serve.