I never used to like asparagus. Maybe it was too tough, or too soggy, or too stinky. It just never appealed to me.
Once I took time to learn how to cook it, we had a whole new relationship, and this recipe is a new one I love.
Bring a pot of salted water to boil and cook a box of red lentil pasta until it is al dente.
In the meantime, heat a couple of tablespoons of olive oil in a large skillet.
To that add diced asparagus tops (1 bunch) and a handful of hazelnuts. As they cook down add some dried tarragon and dried oregano, and 1/4-1/2 cup of vegetable stock. Cook until the broth is nearly evaporated.
Add a pinch of pink Himalayan sea salt and a tablespoon of vegan pepper.
Add the cooked pasta, with a half ladle of pasta water, to the asparagus until the rest of the liquid has thickened. Drizzle with extra olive oil and salt and pepper to taste. Serve immediately.