Penne with Asparagus (PENNE CON GLI ASPARAGI)

Each spring Italians anxiously await the appearance of the first asparagus in the markets and on the hillsides where the plants grow wild. This easy presentation plays off the distinctive taste of asparagus against the sharp, briny flavor of anchovies. At other times of year, sliced fennel bulbs or artichoke hearts may be substituted for the asparagus.

• 3 lb (1.5 kg) asparagus
• 1 lb (480 g) penne
• 6 tablespoons (3 fl oz/90 ml) extra-virgin olive oil
• 6 anchovy fillets in olive oil, drained
• salt and freshly ground pepper

1. In a large pot bring 5 qt (5l) salted water to a boil.
2. Cut off and discard the tough ends from the asparagus. Cut the tender tops on the diagonal into slices about 3/4 inch (2 cm) wide.
3. Add the pasta and asparagus to the boiling water and cook until the pasta is barely al dente.
4. Meanwhile, in a large frying pan heat the olive oil over low heat. Add the anchovies and, with the back of a wooden spoon, mash them into the oil for about 1 minute. Drain the penne and asparagus and transfer them to the frying pan containing the anchovies. Raise the heat to medium and cook, stirring frequently, for about 2 minutes. Season to taste with salt and pepper.
5. Arrange the pasta on a warm platter and serve piping hot.

Serves 6